This visit was made in order to perform a routine food safety inspection. The following issues were observed:
1. Implement an Employee Health Policy that requires all employees to know the BIG 6 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager was not familiar with reportable diseases, symptoms, restriction and exclusion.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed rotisserie chicken being cooled in a tightly covered plastic container.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Food was uncovered by manager on duty.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Baked Chicken at hot bar
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Baked chicken was discarded by person in charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: observed commercially cooked chicken breast in sandwich prep unit at 47F and 51F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were discarded by person in charge.
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01/20/2016 | Routine | |
Hot water dishmachine temperatures have to be tested and recorded daily.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: food prep refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/24/2015 | Routine | |
This visit was made to conduct a risk factor assessment in conjunction to a complaint received. Food service establishment has not received any other complaints and no food employees have reported ill symptoms during time of complaint. Deli manager produced report indicating 46 roasted chickens were sold on the date of complaint.
Note: A work order has been submitted for the leak at the waste line for the sanitizer compartment of the 3-compartment utensil washing sink.
Make sure all hot holding equipment stations are turned on and maintained while holding Time/Temperature Control for Safety (TCS) foods in order to maintain 135°F or above.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were measured at improper temperatures: 9 roasted chickens were in hot holding self serve unit between 117-131°F. Part of the unit was not turned on. As per cook, the chicken have been in the unit for less then 1 hour.
Correction: Time/Temperature Control for Safety (TCS) foods shall be hot held at a temperature of 135°F or above. Corrected by turning on the unit and pulling the chickens to rapidly cool down in the blast chiller.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures: one chicken breast wrapped in saran wrap was 58°F, cut tomatoes were 45°, deli ham was 44°, deli turkey was 44°F, and deli roast beef was 44°F in the sandwich prep refrigerator at the front counter.
Correction: Time/Temperature Control for Safety (TCS) foods shall be held cold at a temperature of 41°F or below. Corrected by locating the above mentioned items to the blast chiller to rapidly cool back down to 41°F. Manager will monitor unit of the next two hours and will have unit maintained if not cold holding at 41°F or less. Do not store TCS foods in this unit until properly cold holding at 41°F or less.
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02/25/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following item requires attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5. Employee Health Policy poster provided.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee did not know reportable symptoms or big 5.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Equipment / Good Repair / Operation
Observation: Hinge for rethermalizer is broken.
Correction: Repair hinge to provide adequate reheating of Time/Temperature Control for Safety (TCS) foods.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs for fixture in the dry storage room is 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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01/20/2015 | Routine | |
This visit was made to conduct a pre-opening inspection.
The following items shall be corrected prior to opening:
1. Provide a shelf at 3-compartment utensil washing sink located at the cheese counter for adequate drying of clean equipment and utensils.
2. Cover IT outlet adjacent to the wine counter's dump sink
Hot water: 113 degrees F.
Okay for C/O
No violation noted during this evaluation. | 11/18/2014 | Pre-Opening | |
This visit was made to conduct a construction inspection. The following items require attention:
-Increase lighting in corner across from hood
-provide floor to wall coving
-make sure all cold holding equipment is operating at 41 degrees F or less
-make sure all hot holding equipment is operating at 135 degrees F or above
-finish surfaces for floors, walls, and ceilings shall be non-absorbent, smooth, and easily cleanable
-replace ceiling tiles in the cheese prep station
-seal/caulk junctures through out kitchen
-replace burnt out light fixtures
-replace missing ceiling tiles
-replace equipment covers (hood).
No violation noted during this evaluation. | 10/29/2014 | Pre-Opening | |
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