The purpose of this visit was to conduct a routine inspection. Quatery ammonium sanitizer 3 vat sink: 400 ppm.
No violation noted during this evaluation. | 03/30/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm. The following good retail practices were discussed during the inspection: 1) Hot water temperature at 3 vat sink was 104 degrees F rather than <= 100 degrees F as required. Have hot water temperature adjusted to provide 100 degrees minimum hot water temperature at 3 vat sink. 2) Replace damaged gasket on 4 dr freezer.
No violation noted during this evaluation. | 07/28/2015 | Risk Factor | |
The purpose of this visit was to investigate a complaint of insect activity in conjunction with a routine inspection. Inspection revealed no evidence of insect activity. PIC presented service invoice from licensed PCO dated 3/10/15. Complaint could not be confirmed.
No violation noted during this evaluation. | 03/26/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 300 ppm. Chlorine sanitizer wiping cloth bucket: 50 ppm.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Handwashing sink front counter.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC had paper towel dispenser refilled.
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03/26/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink initial/final: 150/300 ppm.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on counter next to 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.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: folded eggs were being in placed into hot hold trays without having reached required hot hold temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. NOTE: Eggs were reheated to required temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 8 oz. in 47 degrees F.
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: Milk determined to be out of temperature < 2 hours. Cooler temperature lowered to 34 degrees F to allow rapid cooling and satisfactory cold holding.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface of the baking pans is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. NOTE: PIC removed pans to warewashing area for thorough soak, wash, rinse,and sanitize.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Handwashing sink near 3 vat sink blocked at the start of the inspection.
Correction: Hanwashing sinks must remain fully accessible at all times. NOTE: PIC restored handwash sinnk access.
- Plumbing / Maintained in Good Repair
Observation: Faucet hadle missing from handsink near 3 vat sink.
Correction: Replace missing faucet handle.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap available at handsink next to 3 vat sink at the start of the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC had soap dispenser refilled.
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02/05/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure small portions are used to cool reconstituted foods that were combined with more than one ingredient at room temperature. (Onion & Water Mix)
* Ensure all non-food contact surfaces of the ice dispenser and soda dispensers are cleaned at a frequency established by the manufacturer or a frequency to preclude accumulation of mold or debris.
* Violations corrected at the time of inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Onion & Water mixture for diced onions cooling in large portion in plastic container in walk-in cooler at 88 degrees.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice dispensing plastic on drink station observed not cleaned as required at time of inspection.
Correction: Ice dipenser on drink stations were cleaned with adequate sanitzer at time of inspection by food employee. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous such as ice bins, beverage dispensing nozzles, and enclshall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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03/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/16/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on May 16, 2013 to verify that the Beverage Air 1DR flat top along the cookline is able to maintain 41F and below. EHS observed a service report from May 17, 2013 showing that the Beverage Air 1DR flat top cooler was repaired and working properly. EHS also observed that facility purchased a new Beverage Air 2DR flat top cooler as a replacement and the new unit was observed holding at 41F and below.
No violation noted during this evaluation. | 05/24/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BT 80 300 which uses 75,100 BTU, Recovery rate 72.82 GPH
*Dish Machine: N/A, sanitize basin and wiping cloth buckets observed with acceptable level of sanitizer.
A follow-up inspection will be conducted on or about Friday, May 24, 2013 to verify that the Beverage Air 1DR flat top cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Beverage Air 1DR flat top cooler--cookline were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Canadian bacon-----47F,
2) Folded egg----52F,
3) Sausage breakfast burrito----49F,
4) Cheese-----50F.
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. PER MANAGER AND EMPLOYEE ITEMS IN COOLER 1 HR, ITEMS MOVED TO TRAULSEN 4DR STACKED FREEZER TO RAPIDY CHILL.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------Beverage Air 1DR flat top cooler --cookline observed at 50-55F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Light Bulbs / Locations where Shielding is Required
Observation: One set of light bulbs in the food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/16/2013 | Routine | |
The purpose of the evaluation was to conduct a risk factor food safety assessment.
Hot water heater: AO Smith BT 80 230
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: egg shelved over cheeses
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Small sanitizer bottle observed unlabelled.
Correction: Label all working containers of poisonous including cleaners and sanitizers, with a common name to prevent the dangerous misuse
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11/22/2011 | Risk Factor Assessment | |
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