The purpose of this visit is to conduct a risk factor assessment. There are no violations observed during this visit.
No violation noted during this evaluation. | 09/15/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Create storage space by reorganizing shelves in dry storage and in refrigeration unit. Raw chicken must be stored below ready to eat foods at all time. This prevents food borne illnesses by limiting cross contamination.
Train employees in food safety even if they are temporary.
Increase cleaning frequency of the floor and walls in the kitchen.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EMPLOYEES ARE NOT TRAINED IN STORING RAW PRODUCTS BELOW READY TO EAT PRODUCTS TO PREVENT CROSS CONTAMINATION.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows:
1. IN THE TURBO AIR 1DR REFRIGERATOR OBSERVED RAW CHICKEN STORED IN A BOX WITH CARROTS.
2. IN THE MAXIMUM 2DR REFRIGERATOR OBSERVED RAW CHICKEN IN A CONTAINER STORED OVER BAGS OF LETTUCE.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. MANAGER REMOVED RAW CHICKEN AND PLACED ON THE BOTTOM SHELF.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: Maximum 2dr Refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED POISONOUS AND TOXIC MATERIALS STORED NEXT TO ONIONS AND POTOTOES IN THE DRY STORAGE AREA.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CHEMICALS MUST BE STORED SEPARATELY FROM FOOD. MANAGER REMOVED CHEMICALS FROM THE FOOD STORAGE AREA.
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05/20/2015 | Routine | |
Thank you for your efforts. It is recommended to use cold water in the sanitize sink, as hot water reduces the effectiveness of the chlorine(bleach) in the sanitizer. A reminder: use the chlorine test strips to verify that one cap of bleach is enough in the sanitize sink. Adjust accordingly.
The next inspection will be in approximately six months.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 vat sink with a concentration of less than 10ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM adjusted sanitize concentration.
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07/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Instructions were given regarding the proper set-up of the 3 vat sink. Every morning set up the sanitize sink - fill with water, 2-3" from the top and add one cap of bleach - use the test kit to verify the concentration. Concentration must be 50-100ppm. DO NOT mix the soap and bleach in the wash sink. The sanitize sink area must be kept clean and clear of dirty dishes, soap, scrub pads, etc.
A sanitizer bucket was set up with instructions on how to use it to clean prep surfaces between uses.
Hot holding at the front line was a repeat observation. Turn the water on early. The water should be above 160F BEFORE the heated food goes in place. The food must be kept at 135F or greater on the steam table. Start the heating process earlier at the steam table and the hot hold will be easier to keep.
The next inspection will be in approximately six months.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: It was observed that frozen beef was thawing at room temperature. Minimal thawing had occurred.
Correction: Do not thaw at room temperature. Plan ahead - thaw in the refrigerator or under running water. Beef was moved to refrigerator.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) sausage gravy (122F)
Correction: 2) Breakfast potatoes 124F.
- Equipment / Good Repair / Components / Gaskets
Observation: Door gasket on left-side door of 2DR Maximum refrigerator is damaged.
Correction: Replace the damaged door gasket.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: It was observed that chicken was being cut on a cutting board. Later in the inspection, it was observed that avocado was being cut on the same cutting board. There was no indication, from the 3 vat sink set-up, that the cutting board and knife had been cleaned and sanitized between food types.
Correction: Wash and sanitized any utensils and cutting boards which are used for cutting both meat and vegetables or other ready-to-eat foods. A sanitizer bucket was set up at the prep table.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The wash sink had a combination of soap and chlorine as a method of cleaning. The chlorine concentration was in excess of 200ppm
Correction: Do not mix the soap and bleach (chlorine). Chlorine concentration must be between 50 and 100ppm on the color scale. Water was changed.
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02/07/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. The inspection focused on those items which, if left uncontrolled, could increase the risk of foodborne illness occurring in the food service establishment.
When hot holding on the hot table, make sure the water is at least 160F before placing food on the table. ALL foods must be kept at 135F or greater after being cooked.
When cooling the white rice, stirring the rice should be part of the process. Before putting the rice in the refrigerator, it must be between 70F. The rice will not cool to 70F by sitting on the countertop. Stirring the rice will help greatly in reducing the heat. Use a thermometer to check the temperature of the cooling rice. When it gets to 70F, put the rice in the refrigerator.
If rice is used for California rolls(vegetable rolls), it may only be used for four hours after the seasoning is added. Mark the container with the discard time.
There was noted improvement from the previous inspection. Thank you. The next inspection will be in approximately six months.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Observed sausage gravy and white rice hot holding at less than 135F.
Correction: After cooking, foods must be hot held at 135F or more. Water in steam table should be at least 160F before putting hot foods on the table. Water temperature was 150F at initial check. Re-heat foods and turn the temperature up on the water at the steam table.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: White rice was being used for California rolls. There were no records of when the rice was prepared or when it was to be discarded.
Correction: Starting immediately, mark the rice container with the time that the rice is to be discarded. It may not be used for more than four hours after the seasoning is added.
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09/05/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
It is important to keep paper towels at the handsinks. Employees will not wash their hands if there is no way to dry their hands - a cloth hand towel is unacceptable.
Employees may not handle ready-to-eat foods - vegetables, deli meats, etc. - with their bare hands. Gloves, tongs or deli paper must be used to prevent bare hand contact with ready-to-eat foods.
The thawing process must be changed - place frozen foods in the refrigerator the night before they are needed, to allow for proper thawing OR thaw in the prep sink with water. Do not thaw at room temperature.
When preparing foods for cold holding for lunch, prepare the food and then place in a refrigerator or freezer to cool back to 41F before placing on the prep top. Do not place lunch items on the prep top at 8:30 in the morning. Keep them cold in a refrigerator until they are needed for lunch.
The corned beef hash must be kept hot - above 135F - or kept refrigerated below 41F. It may not be left at the serving line for display purposes.
Use a food thermometer to make sure food have been heated properly before placing them on the steam table.
Thank you for your attention during this inspection. The next inspection will be in approximately six months
Water heater: State CSB526S
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when hot holding or cold holding.
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils (corrected on site)
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee started to put on gloves without washing hands first.
Correction: Employees must wash hands when changing tasks, before putting on gloves and when changing gloves. Employee did wash hands before donning gloves.
- Handwashing / Where to Wash (corrected on site)
Observation: When instructed to wash hands prior to donning gloves, employee started to wash at the 3 vat sink.
Correction: Handwashing should only be done at handsinks.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: It was observed that food handler was holding and slicing cucumbers with bare hands.
Correction: Employees may not handle ready to eat foods with their bare hands. Cucumbers were washed, hands were washed and gloves used.
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: After discussing with person in charge, it was determined that foods on the steam table are not heated on the stove, but warmed on the steam table.
Correction: Heat commercially packaged foods on the stove or grill to 135F before placing on the steam table.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1) ground beef rolls
Correction: 2) meatballs. Items were sitting outside refrigeration cooling at room temperature.
- Sanitizer Test Kit Required
Observation: There were no test strips for monitoring the concentration of the chlorine sanitizer solution.
Correction: Provide a chlorine test kit to be used to check the concentration of the sanitizer solution.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: There were no paper towels at the handsinks.
Correction: Provide paper towels at all handsinks. Employees must be able to wash their hands as necessary.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Bleach and detergent were observed stored on the wash drain board.
Correction: Store all chemicals and toxic substance off of and away from food and food contact surfaces.
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02/04/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions.
Water Heater: State, CSB 52...
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: No written employee health policy observed.
Correction: Please review the handouts provided and speak with your employees about what to do if they are sick and when they can come back to work.
- Cooling Methods (corrected on site)
Observation: Observed chicken cooling on the counter, at room temperatures, at 89F after hout 1 hour.
Correction: Food must cool from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Foods must be cooled inside a refrigerator, freezer or on ice in small, shallow portions, loosely covered. Even if item is going to be reheated it can not sit at room temperature, it must be cooled or kept hot (135F or above).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Observed home fries at grill, at 112F.
Correction: Hot foods must be kept hot, at 135F or baove, even if they will be reheated or they must be used within 4 hours. CFM stated that breakfast is served 7am -10:30am and leftovers are not kept. Make sure that the home fries are used within the breakfast hours and that leftovers are not kept. Today, item was sold out during inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels at either handsinks.
Correction: Paper towels must always be available to dry hands.
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11/28/2011 | Routine | |
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