Thanks for correcting previous findings.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employees who have not obtained their food handlers cards. PIC said that remaining servers will complete in two weeks.
Correction: Train all employees in food safety as it relates to their assigned duties.
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01/25/2016 | Follow-up | |
Good job of hand washing and glove use.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employees who have not obtained their food handlers cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed souffle cup being used as scoop for spice. Use utensil with handle and store handle up inside food.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle mix cold holding at improper temperatures. EHS observed waffle mix cold holding at 72 degrees F. Cook discarded.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. EHS observed that facility has no test kit to monitor sanitizer solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the wait station refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. EHS observed that dish machine wash temperature was 115 degrees F on machine temperature gauge. Information on machine data plate indicates that the temperature should be 120 degrees F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Dicer. EHS observed dicer with soiled blades.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean plates and coffee filters were observed stored with the food-contact surface facing upward. EHS observed plates not inverted on counter top. Also, coffee filters were stored on brewer unprotected.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed a hose attached to the mop sink that extended below the sink rim. Remove or cut hose or install backflow prevention device.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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12/29/2015 | Routine | |
Overall facility is visibly clean and no visible signs of pest or rodent infestations. Ensure temperatures are monitored at the prep units and that the over use of gloves are not conducted. Gloves are for food contact only. Facility utilizing FDA 1B form for health policy.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. EHS observed food cook line workers using gloves for multitask jobs as opening refrigeration doors, obtaining foods from walk in, touching receipt orders and wiping gloved hands on soiled rags and dirty aprons and then touching food. Also observed workers not washing hands when they do change gloves. EHS educated worker on proper gloves use-food touching only. EHS recommend management to re-educate workers on proper glove use.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed buckets of food (potatoes) on floor of walk in refrigeration. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw unshelled eggs, chicken, ham, chicken salad tomatoes cold holding at improper temperatures at prep units and by grill. Ensure foods are maintained 41F and below. Prep units lids should placed up only when necessary. Ensure foods are 41F prior to placing in prep units and monitor temperatures of foods in prep units due to heat generated from grills. Recommend using food thermometers on line and temperature logs.
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. Per operator items were placed on line around 10AM. Foods were placed in walk in and replaced.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility does not have proper (chlorine) test strips to test for proper concentrations. EHS educated importance of test strips and showed how to use test strips to dishwasher.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration was at 10ppm. Operator contacted service company and they came right away and dishwasher was corrected to 50ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS educated the importance in preventing dust, sills and splashes contaminating food contact surface.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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09/03/2015 | Routine | |
EHS provided PIC with various flyers on health policy and temperatures. Foot Candles are reading a little under 50 on the cook line and prep area. PIC to address issue and solve prior to opening. Ensure all tableware are inverted and health policy in place. Foods are supplied by an approved food supplier and deliveries are observed and temperatures are taken preventing contaminated foods from entering facility. City ordinance requires all food workers and servers to have food handler cards prior to working with food. Food handler cards an inspectable item. Hand washing sink must be fully supplied and no items stored on the floor. Thermometers on all refrigeration units and a food thermometer provided for use.Surfaces are clean, smooth and nonabsorbant. Permitted provided with the above mention stipulations.
No violation noted during this evaluation. | 07/10/2015 | Pre-Opening | |
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