Permit displayed. Certified food manager (CFM) certificate observed. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee hand drying and violations. Health department permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sancocho soup hot holding at improper temperatures of 115°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Half n Half, Whole Milk, and Salads were cold holding at improper temperatures of 47°F-51°F in the one door reach in beverage air unit in the starbucks area. The condensor of the unit was frozen over not alowing for proper cold air circulation.**
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food items removed and voluntarily discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the lowboy refrigerators in the Strabucks area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/07/2015 | Routine | |
Discussed use of time as a control for hot holding.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper beard hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers by the grill.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Gloves used for more than one task.
Correction: Change gloves when switching tasks.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Bacon Egg and cheese sandwich and potato cakes were hot holding at improper temperatures. CFM voluntarily discarded food product.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed Eggs cooked over easy with inadequate consumer advisory.
Correction: Provide consumer advisory and a reminder for all raw or undercooked foods offered.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler in coffee shop area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect single service items from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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02/03/2015 | Routine | |
Discussed the following with the CFM: 1. Employee health policy and records. 2. Splash installation near the hand sink and storage rack of clean food containers. 3. Single use items stored in original packaging to prevent cross contamination. 4. Monitoring reach-in refrigerator in the coffee shop. 5. Schedule and monitoring of the drainage of the self-service and display case ice/refrigeration unit. 6. Replacing the ceiling tile and reattaching the light shield in the dry storage area.
- Jewelry - Prohibition
Observation: Employees wearing bracelet on their wrist while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed personal items being stored on a prep tables near the cook line.
Correction: Remove personal items from the prep table. Provide a separate area for personal items.Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken on the service cold bar was cold holding at improper temperatures. The CFM voluntarily discarded the food product.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) foods in the open face refrigeration units were not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the ware washing area was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Refuse Receptacles
Observation: There are refuse containers in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
- 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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09/18/2014 | Routine | |
New building with new equipment. All cold holding units functioning. Hand sink near the cook's line is slow to drain. The capped floor opening in the coffee house will need to have the gap between the floor tile and cap filled in to prevent accumulation of food debris and for easier cleaning. Light measurements in foot candles: Chef's line 58, food prep 50, side bar food prep used for bakery items 38, three compartment sink 38, dish machine area 26, dry storage room 40, service sink room 50, coffee house food prep 54, and walk in units 10 in corners and 54 in centers. Facility is contracted with a local pest control company and a waste management to include grease collection. Compliance with regulations and laws have been met. Wash, rinse, and sanitize all equipment and table ware prior to use. Discussed the local ordinance requirements with the certified food manager. Health Permit issued.
No violation noted during this evaluation. | 05/09/2014 | Pre-Opening | |
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