The purpose of this inspection is to conduct a risk assessment inspection.
I observed very good hand washing and excellent holding temperatures. Keep up the good work.
No violation noted during this evaluation. | 09/09/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash her hands before putting on gloves. FPM was instructed to have more training with employees regarding hand washing and proper gloving. Employee was her hands before putting on gloves when instructed.,
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen area) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: the seafood salad prepared at 9:45am was 46°F during the inspection. The seafood salad was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: clen salad bowls were found stored in the front hand sink area. The salad bowls were relocated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the front hand sink is being used to clean equipment and utensils. A soiled spoon was placed in the front hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/16/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. poor personal hygiene/hands as a vehicle of contamination
2. employee health
No violation noted during this evaluation. | 09/16/2014 | Training | |
No violations
No violation noted during this evaluation. | 03/12/2014 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees' bottled water was improperly placed in the food prep area. The bottled waters were removed during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Sanitizer concentration was corrected during the inspection.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the men's room is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed Advil stored in such a way that they could contaminate food on the dry storage shelf. The medication was relocated during the inspection.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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09/11/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that all employees are aware of your employee health policy. Please ensure that you display the poster I left in a prominent place so that all employees are reminded of their reporting obligations.
2. Provide a cover to the trash receptacle in the ladies rest room.
3. Temperatures taken today were correct, and the premises cleaned to a high standard.
- 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: The CFM on site was not aware of the big 5 illnesses.
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, E. coli, or Shigella)
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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03/04/2013 | Routine | |
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