Inspection was conducted as a follow up to April 4, 2016 inspection to ensure the line sandwich cooler was fixed along with the WIC.
PIC had a repair company fix the sandwich line. However, the WIC will be repaired on April 6, 2016. PIC brought in two Delfield RIC's to store any open foods and froze any foods that were still sealed.
- Outer Openings - Protected (repeated violation)
Observation: The backdoor was observed to have multiple gaps around the frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/05/2016 | Follow-up | |
Discussed with the Person-in Charge:
1. All foods on the sandwich line were placed into an ice bath.
2. PIC will keep a temperature log book for the foods on the line every hour.
3. All foods that are held above 45*F will be discarded or be placed in a designated "Do Not Use" container.
4. EHS will revisit the facility to ensure equipment is fixed and proper cold holding temperatures are maintained.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures in the WIC and sandwich line: tuna salad 56*F, Deli ham 55*F, Sliced tomatoes 55*F, cheese 58*F, seafood salad 56*F. PIC discarded all foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tomato slicer, ladle, and hand slicer. PIC relocated all items to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: The backdoor was observed to have multiple gaps around the frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/04/2016 | Routine | |
Discussed with the person in charge:
1. Ensure food containers are not filled past the fill-line.
2. Good handwashing observed
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the under-counter reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer, vegetable slicer, food containers stored above the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: ice chute on the soda machine, soda nozzles. PIC removed all soda nozzles during the inspection.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic food containers stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles throughout the facility are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/06/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
This risk based inspection was conducted in response to a complaint received March 19, 2014. Chlorine sanitizer concentration level in the 3 compartment sink measured 200 ppm. Facility is clean and well maintained. Discussed with operator: 1. ensure employees personal belongings are properly stored away from all food and equipment.
No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Facility is clean and well maintained.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter RIC at the front serving area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Pests - Controlling Pests*
Observation: Observed several alleged small flying insects at the 3 compartment sink area.
Correction: Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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01/10/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 200 ppm.
Discussed with operator: 1. ensure all refrigeration/freezers are equipped with thermometers. Operator is knowledgeable in food safety and employee health. Observed good cold holding temperatures, glove use, food handling procedures and food storage during inspection. Facility is clean and well maintained.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for the reach in cooler at the front serving counter.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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12/10/2012 | Routine | |
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