The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a service receipt for dish washing machine with in 14 days.
- Provide a copy of updated menu with consumer advisory for special menu, dinner menu, and lunch menu with in 14 days.
- Monitor cooling procedure.
- Provided handwashing sign for restrooms
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Lasagna at True 2-DR prep (Pasta) refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. DISCUSSED WITH THE PIC.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Salmon con Arugola.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. UPDATE THE MENU AS DIRECTED. PROVIDE A COPY OF UPDATED MENU TO HEALTH DEPARTMENT WITHIN 14 DAYS.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 107F
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F. REPAIR THE DISHWASHER AND PROVIDE A COPY OF SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITHIN 14 DAYS.
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11/16/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
NOTE:
-Observed the food temperature at the walk-in cooler were elevated. The PIC said the he will decrease the ambient air temperature to maintain food temperature below 41F.
- Provided handwashing sign for bathrooms, kitchen, and bar.
- Cooling Sign was provided to the PIC.
- 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: Dry meats (Salami, Dry Beef) at the True 2-Dr UR cooler.
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. The barehand contact portion was discarded.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Different types of the ready to eat dry meat (salami, beef, etc) were stored in the same containerin True 2-DR upright cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food items were seperated.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Lemon Based Sauce at the line (123F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Food item was reheated (165F).
- 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: Lasagna (45F), Meat balls (45F) in the walk-in cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees at the bar, restrooms (men's and women's) and kitchen.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided 3 copies of handwashing sign to post at the hanswashing sinks.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-100 ppm. Verify concentration using the appropriate test kit. Gave instructions to the person-in-charge.
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05/04/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine kitchen/ dishmachine bar: 75/100 ppm.
No violation noted during this evaluation. | 12/09/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm. Chlorine sanitizer 3 vat sink: 50 ppm. Good retail practice discussed during inspection: repair malfuntioning automatic sanitizer mixer at 3 vat sink (sanitizer solution is currently being mixed manually.)
No violation noted during this evaluation. | 05/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium concentration in 3 vat sink initial/final 500/350 ppm. Chlorine concnetration in Autochlor dishmachine 100 ppm.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in the 3 vat sink (quaternary ammonia sanitizer).
Correction: Obtain a QUATERNARY AMMONIA test kit for sanitizer used in 3 vat sink..
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the cookline hood is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quaternary ammnia sanitizer solution concentration in the 3 vat sink at the time of inspection did not meet the requirements of 21 CFR 178.1010. Measure at 500 ppm (150-400 ppm is acceptable)
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.
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10/21/2013 | Routine | |
The purpose of this inspection was to conduct a risk factor inspection. True 2 dr upright had ambient temperature >41 at the time of inspection, but foods within cooler were at a satisfactory temperature. PIC scheduled service of unit for today, and will monitor cooler temperature until service is completed. All potentially hazardous foods in cooler will be relocated to walk-in cooler if necessary. FAX copies of signed employee reporting agreements to Health Department by 3/27/13
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." NOTE: Policy on site, but no signed employee reporting agreements.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quartenary ammonium solution was measured at >500 ppm in the wiping cloth bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quartenary ammonium solution at 150 - 400 Verify concentration using the appropriate test kit.
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03/13/2013 | Risk Factor | |
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