*Facility is undergoing extensive renovations to one of the dining areas. Please ensure potential disruptions to utility services (water, electric, etc.) are communicated to food employees to prevent disruptions to food services. During renovations, several refrigeration units are deliberately not in service.
* Facility receives contracted pest control biweekly. Two small live roaches were observed on the floor and plumbing in the kitchen. Please send the invoice of services received during the next pest control service to the EHS.
* When receiving frozen foods, load them into refrigeration/freezing units as quickly as possible, and before non-potentially hazardous foods such as whole vegetables.
* Send evidence of inspection/repair to downstairs walk-in refrigerator to EHS not later than 1 September
* Material and/or procedural changes are required to ensure (1) Proper cold holding of foods in the downstairs walk-in refrigerator, and (2) Safe temperatures of incoming foods while receiving shipments. EHS suggests receiving smaller, more frequent food shipments, increasing the number of employees receiving foods, and/or adding a curtain to the walk-in refrigerator door. Please inform the EHS of any changes implemented (not necessarily those suggested above) no later than 8 September 2015.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed tranferring cookies from a baking tray to a storage container using her bare hands.
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. EHS reviewed proper food handling with employee and CFM. Handled cookies were discarded and employee donned gloves.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures inside the downstairs walk-in refrigerator using a calibrated food temperature measuring device: Cream cheese, partially cooked potatos, and cottage cheese (44, 45, 44 F, respectively).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. The door of the unit was opened repeatedly during the inspection, as a delivery of foods were being moved into the refrigerator. EHS reviewed with CFM and employee responsible potential methods to ensure foods maintain proper temperatures during receipt of shipments. Manager agreed to have the functionality of the unit inspected - please send evidence of this inspection/repair to the EHS no later than 1 September 2015.
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08/28/2015 | Risk Factor | |
Thank you for accompanying the EHS during the inspection to answer questions about the facilities and processes. Please send evidence confirming proper function of the downstairs walk-in refrigerator to the EHS no later than 12 February 2015.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Blue cheese (45 F), cooked ham (44 F), roast beef (45 F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. WALK IN REFRIGERATOR WAS RECEIVING A LARGE SHIPMENT OF FOOD AT THE TIME OF THE INSPECTION. REFRIGERATION SERVICES WERE CONTACTED IMMEDIATELY TO REPAIR OR ADJUST THE UNIT SO IT IS ABLE TO MAINTAIN FOODS AT 41 F OR COLDER. IT IS SUGGESTED THAT FOOD RECEIVING PROTOCALLS BE ALTERED TO MINIMIZE OPENING OF THE REFRIGERATOR DOOR. PLEASE SEND CONFIRMATION OF REFRIGERATOR REPAIR/ADJUSTMENT TO THE EHS BY 12 FEBRUARY 2015.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizing solutions in the main kitchen with a concentration of 0-100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. SOULTIONS WERE DISCARDED AND NEW SOLUTIONS WERE PREPARED. PLEASE REMIND EMPLOYEES THAT QUATERNARY AMMONIUM SOLUTIONS ARE SENSITIVE TO HIGH HEAT
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02/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the handle on the hot holding unit is broken and not maintained in good repair.
Correction: Repair and replace the handle on the hot holding unit.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that cleaning sprays stored with unprotected single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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11/26/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed cleaning schedule.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins,and enclosed components of equipment are not being cleaned as required and observed with pink mold.
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. Ice machine was cleaned at time of inspection.
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08/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax over a copy of the repair invoices for the True 2dr upright cooler by January 23, 2014.
- 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: cooked turkey, raw pork loin, raw chicken wings inside of True 2dr upright cooler
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. Cooked turkey, raw pork loin, raw chicken was discarded at time of inspection.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2dr upright cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Physical Facilities Good Repair
Observation: Observed that the salad bins in breakfast area are repaired with masking tape and the 1dr prep unit top door in kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in conjunction with a foodborne illness investigation. All menus were reviewed for food consumed at facility.
EHS discussed with manager employee health policy and no employees had been sick in the past two weeks.
EHS discussed cooling logs and training staff on how to properly document cooling.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
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07/19/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: Boiler CFN-0990-PM 999,000 BTU
Dishmachine: ADS/ALL-44 Heat Sanitizer
No violation noted during this evaluation. | 02/26/2013 | Routine | |
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