Refrigerator appears to be working properly- thermometer reads 39. Discussed obtaining test strips. Permit issued.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Need chlorine test strips.
Correction: Obtain a chlorine test kit.
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03/25/2016 | Follow-up | |
Need test strips for dish machine. Temperatures are still too high in the front reach-in refrigerator. A couple cooling items were placed in the bottom and may be radiating heat to surrounding food items. Thermostat was adjusted again. Monitor temperature. If foods are not maintained at 41 degrees or below, have refrigerator repaired or replaced. EHS will follow up next week.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Need chlorine test strips.
Correction: Obtain a chlorine test kit.
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03/09/2016 | Follow-up | |
Monitor temperature of reach-in refrigerator and repair/replace if foods cannot be maintained at 41 degrees or below. Left time as a public health control form with PIC to use with garlic and oil. Discussed employee health. EHS will follow up next week to check refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, pasta in reach-in refrigerator cold holding at improper temperatures. It appears that food temperatures at the top are cooler than foods at the bottom. Observed garlic and oil out on the counter. PIC states it is left out during lunch and then put back in refrigerator.
Correction: Thermostat was adjusted. Monitor temperature to ensure foods are holding at 41 degrees or below. Discussed using time as a public health control for the garlic and oil.
- Temperature Measuring Devices
Observation: Several refrigerators need a thermometer.
Correction: Obtain thermometers.
- Sanitizing Solutions, Testing Devices
Observation: Need chlorine test strips.
Correction: Obtain a chlorine test kit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizer was 0 ppm, not moving through the line.
Correction: Employee fixed the issue and sanitizer now reads 200 ppm (chlorine).
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03/01/2016 | Routine | |
PIC has improved cooling practices and has shown that TCS foods are cooled as required. PIC will continue to monitor the cooling temperatures.
Permit issued.
No violation noted during this evaluation. | 04/13/2015 | Follow-up | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: TCS food in reach in refrigerator did not cool to 41°F or less within 2 hours. Sauce cooked yesterday is 68°F.
Correction: PIC discarded the sauce. We discussed cooling capacity issues in this facility. Three of the reach in refrigerators are designed to hold cold non-TCS beverages and are not getting the hot TCS foods cold as quickly as required. In fact the other foods in the units are getting heated up by the foods you are trying to cool. PIC agreed to use additional methods to cool food (ice bath and/or cooling wand) and will check temps with a food thermometer to verify safe cooling. Implemented a Risk Control Plan for cooling and will follow-up by 4/10/2015.
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04/01/2015 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Pan of pasta 60°F and pan of sausage 48°F cooling more than 6 hours (since yesterday).
Correction: PIC agreed to discard these foods. Must cool TCS foods from 135°F to 41°F or less within 6 hours and from 135°F to <71°F within the first 2 hours. Use ice as much as possible to facilitate quick cooling. You do not have the refrigeration space/capacity needed to cool hot food. Use a food thermometer to monitor cooling temps and do not place food that is cooling on the bottom (no air flow) or in covered, stacked containers in the refrigerators. I will do a follow-up inspection to see how you've decided to manage the cooling processes.
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02/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in 1 reach in cooler (sausage 50°F, Ham 49°F) and prep cooler (cooked spinach 45°F) were held at temp >41°F. In prep unit spinach was the only item >41F. It may have been out on the counter for a while when the employees were setting up the prep area.
Correction: Reach in cooler was turned down and PIC will recheck these food items at the bottom of the unit again in 1-2 hours. If not <42°F can try using ice under the pans. This refrig unit was designed to hold beverages for display/sale and may not be ale to keep temps of food <42°F in a kitchen environment. PIC will check spinach temp in 1-2 hours and if not <42°F will discard the spinach.
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11/14/2014 | Risk Factor | |
Gloves worn. Dishmachine chlorine level satisfactory.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook using cell phone, began to go back to work without washing hands. Observed cook playing with toothpick in mouth.
Correction: Correct by discarding and wash hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed Tiramisu in dessert case at 51 degrees.
Correction: Suggest discarding. Have unit checked before storing TCS foods.
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07/30/2014 | Risk Factor | |
Follow up to inspection of 2/25/14. Continue to work on 1580, 3080.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity at bar handsink, 3 sink and in restrooms.
Correction: Correct by providing 20 foot candles of light.
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04/14/2014 | Follow-up | |
Dishmachine chlorine level satisfactory.
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives and other utensils stored in standing water less than 135 degrees.
Correction: Correct by properly storing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiper cloths not stored in sanitizer solution.
Correction: Correct by properly storing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed sausage, lunch meat and cooked pasta not labeled with use by date.
Correction: Correct by properly labeling.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous or deep cuts.
Correction: Correct by resurfacing or replacing.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed no employee handwash sign at bar handsink.
Correction: Correct by providing sign.
- Lighting, Intensity
Observation: Observed light not at proper intensity at bar handsink, 3 sink and in restrooms.
Correction: Correct by providing 20 foot candles of light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wiper cloths not stored in sanitizer solution.
Correction: Correct by properly storing.
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02/25/2014 | Routine | |
Training - Video "Food Safety is in Your Hands" in Spanish. Discussed personal hygiene, illness symptoms, reporting of illnesses, exclusion and restrictions, proper handwashing - when and how, glove use, avoiding bare hand contact with ready to eat foods.
No violation noted during this evaluation. | 08/26/2013 | Training | |
Gloves worn during prep. Dishmachine chlorine level satisfactory. Discussed dishwashing sink.
- Food Storage - Clean and Dry Location
Observation: Observed onions in basket stored on floor in hallway.
Correction: Correct by properly storing on shelving 6" above floor.
- Toilet Room Receptacle Covered
Observation: Observed no covered waste container in women's restroom.
Correction: Correct by providing covered container.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no signs at handwash sink (bar and kitchen).
Correction: Correct by providing handwash signs.
- Physical Facilities in Good Repair
Observation: Observed broken floor tiles in some areas.
Correction: Correct by repairing.
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04/25/2013 | Routine | |
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