The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: no bare hand contact and food safety/glove usage. Thank you for implementing the active managerial control practice of writing the time that preparation is complete (on the existing date marking labels used) for menu items prepared from room temperature ingredients or prepared at room temperature such as cut melon, cut tomatoes, sliced deli meats, cheeses and canned food items. This practice will help employees verify that menu items are cooling to 41F within four hours.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:----------tomatoes that had already been washed for ready to eat salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. ALL DISCARDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------spoons and spatulas stored in room temperature water along the cookline.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ITEMS WERE WASHED AND SANITIZED IN THE HIGH HEAT DISHMACHINE.
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03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS observed improved cooling methods. This facility permit includes the main kitchen and the Bistro area (which is served by the main kitchen).
No violation noted during this evaluation. | 08/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Facility serves only lunch and dinner during the weekdays and offers a brunch on Sunday. Kitchen was not in operation during inspection. The menu is changed weekly. Please email or fax an updated menu with a complete consumer advisory within ten calendar days. If the Randell 2DR prep cooler is able to be serviced in house, a follow-up inspection will be conducted within ten calendar days. Please contact EHS when the unit is able to hold 41F or below. If unit is fixed by a third party service person, please fax or email the service report.
EHS provided CFM with and discussed handouts on the following topics: sample menu with a complete consumer advisory, cooling log, sign and methods in English and Spanish, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature and extra hand washing sign. The following good practices were observed: date marking, covering of PHF foods, glove boxes placed at handwashing sinks to encourage proper glove usage after handwashing.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours--------------cooked beef vegetable at 57F cooling over hours in Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Randell 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sliced tomatoes at 42-43F,
2) Cooked broccoli & chicken casserole at 42-43F,
3) Cooked mushroom sauce at 42-43F,
4) Cooked vegetable brown sauce at 44-45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL PHF IN RANDELL 2DR PREP COOLER DISCARDED SINCE KITCHEN WAS NOT IN OPERATION AND UNIT HAD NOT YET BEEN OPENED OR USED SINCE PREVIOUS EVENING.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:-------steak on weekly menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Randell 2DR prep cooler,
2) Delfield 2 drawers cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of beverage dispensing nozzles, and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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04/07/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the cookline 2-door prep table refrigerator are torn/damaged.
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. Replace the broken rubber gaskets or seals to prevent warm air from accessing the interior of the unit and in turn increasing the ambient temperature.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior compartment(s) of the side window of the warewashing equipment are heavily soiled with debris.
Correction: A ware washing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours. Remove the side plates/widow plates and properly clean underneath to remove the debris build-up..
- Preset Tableware / Protected by Wrapping, Covering, or Inverting
Observation: Preset tableware was observed unprotected from contamination. The silverware was observed exposed on the tables.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
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11/10/2014 | Routine | |
| No violation noted during this evaluation. | 07/25/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:beef kabob=44-F, pork chops =44-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Relocated to the walk-in cooler for rapid cooling)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: milk, cottage cheese, sour cream, ricotta cheese, and yogurt.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.(The above food items were date marked accordingly)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. ( Can opener blade cleaned during the inspection)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils and equipment cleaned at the ware washing machine were not observed sanitized due to improper operation of the machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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07/24/2014 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: vegetable cooling for 48 hours in the walk-in refrigerator observed at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. (Discarded)
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02/04/2014 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Shrimps. Observed shrimp soaking in water at the 3-vat sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: sauces and soups in large amounts and in deep containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: brown sauce=48-F, Aju =44-F, pumpkin soup=56-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time a.s public health control" as specified under 3-501.19 to limit bacteria growth. (discarded)
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F inside the walk-in refrigerator: A variety of sauces
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The surfaces of the ice cream chest freezer had accumulations of excess ice build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues, ice and debris.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment washed at the warewashing machine due to the improper operation of the machine..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black completely, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cooking area is being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/15/2013 | Routine | |
| No violation noted during this evaluation. | 03/07/2013 | Risk Factor | |
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