The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees using "How to Prevent Cross Contamination" document provided (English)
2. Monitor handwashing practices and train employees to remove excess jewelry prior to engaging in food preparation
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. OBSERVED EMPLOYEE WEARING BANGLES/BRACELETS WHILE PREPARING PHILLY CHEESE STEAK SANDWICH.
Correction: PLEASE TRAIN EMPLOYEES TO REMOVE JEWELRY PRIOR TO ENGAGING IN FOOD HANDLING. Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: IN AVANTCO 1 DR PREP COOLER- PAN OF RAW HAMBURGER PATTIES BEING STORED OVER PAN OF PROVOLONE CHEESE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. EMPLOYEE RELOCATED RAW HAMBURGER PATTIES BELOW PROVOLONE CHEESE.
- Physical Facilities Good Repair
Observation: Observed that the ON FLOOR GREASE TRAP NEAR 3-VAT SINK is not maintained in good repair.
Correction: PLEASE REPAIR/REPLACE GREASE TRAP WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2016 | Routine | |
The purpose of today's visit was to respond to a complaint received on 8/31/15 in which the complainant stated that floors, lobby area, front service area were dirty with dust/food debris. A complaint investigation was conducted in which the Certified Food Manager stated that all areas in kitchen are power washed at least once a week (every Tuesday). Dust/debris was observed on walls and floors along cook line equipment and on disposable cup dispenser. Dirty/black caulking was also observed on soda machine. Suggestions made to deep clean establishment weekly by station (i.e., self-service areas/lobby on Monday, fryer and grills on Tuesday, etc.). Complaint confirmed.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: DISPOSABLE CUP DISPENSER, WALL/FLOOR BELOW COOK LINE EQUIPMENT, CAULKING OF SODA MACHINE..
Correction: PLEASE CLEAN ALL AREAS WEEKLY IN ORDER TO PREVENT ACCUMULATIONI OF DUST AND DEBRIS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/31/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Immediately train all newly hired employees on Employee Health Policy PRIOR to allowing them to handle food
2. Maintain and monitor food/equipment temperature logs. Review safe cold holding, hot holding, and cook temperatures with all employees regularly.
3. Clean entire food establishment weekly by assigning each station to a specific day in which to be cleaned.
4. Train employees to close doors to coolers (i.e., walk-in cooler) upon opening and closing to ensure all food is maintained at 41F or below.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: HEAVILY SOILED CAN OPENER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CAN OPEN PLACED IN WASH BASIN OF 3-VAT SINK FOR CLEANING.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at HANDSINK NEAR WALK-IN COOLER.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED.
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08/31/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. Suggested ways to implement Active Managerial Control (AMC) in establishment. Recommended the use of food and equipment temperature logs, food receiving temperature logs, and cleaning schedule. Provided example document of temperature equipment log for reference and use.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: KNIFE STORED BETWEEN SOAP DISPENSER AND WALL, ICE SCOOP STORED ON TOP OF ICE MACHINE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. KNIFE PLACED IN 3-VAT SINK, NEW ICE SCOOP PLACED IN ICE BIN WITH HANDLE UP.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: PLEASE OBTAIN COVERED TRASH CAN PRIOR TO NEXT INSPECTION. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
Complaint states that cockroaches were observed running around on the counter and on the floor on 8/29/14. Environmental Health Specialist (EHS) did not observe cockroach activity during time of investigation. EHS asked Certified Food Manager (CFM) for a copy of their most recent pest control receipt. CFM located a bill from PestNow. The bill does not state what target pests are nor the pesticides used or any other service provided. EHS asked CFM to please fax a copy of their next receipt of treatment. Next treatment is scheduled for this Thursday, 9/11/14. Please ask your pest control technician to provide a detailed receipt of service.
No violation noted during this evaluation. | 09/09/2014 | Complaint | |
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED BACK DOOR PROPPED OPEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/13/2014 | Routine | |
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200 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 BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.
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11/07/2013 | Risk Factor | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA, test kit.
- Physical Facilities Good Repair
Observation: Observed that the DOOR HANDLE OF THE TRUE 1DR SANDWICH PREP is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL AND CEILING ABOVE THE ICE MACHINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/30/2013 | Routine | |
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