- The FSO did not have a person in charge that had completed a Level One Certification course.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed single-use gloves being used improperly. Observed employee handling raw beef patty with gloves and not changing gloves or washing hands prior to handling sanitized dishes and utensils.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: TCS foods were not being held at the proper temperature. Onions and mushrooms were holding at 118F t 127F in the warming unit.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items reheated to 165F. Per conversation with PIC, the warming unit temperature is turned down during slow times and turned up during busy times. I had explained that PHF's shall always be held at 135F or above to minimize microbial growth.
- TCS foods were not being held at the proper temperature. PHF's (ex=chicken, mayo, salami, cheese) were holding at 45F to 49F in the coolers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Items 48F and above were moved to freezer to rapidly cool. Recommended keeping lid closed to prevent the escape of cold air.
- Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. During inspection, the metal stem thermometer was reading 60F in a cooler that was in working order.
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use
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11/17/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course. NOTE: Employee states he completed the course, however, there is no certificate on site for verification.
Provide Level One Certification course certificate on site for at least one employee per shift. This has been noted on the last 2 inspection reports.
- Critical: TCS foods were not being held at the proper temperature (ie. subs are being prepared prior to cooking and placing meats on them. As a result, tomatoes and lettuce are being held at room temperature during lunch time until a sandwich is ordered and completed.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Due to this operation having a risk class 3 license, sliced tomatoes and lettuce MUST be cold held at or below 41 degrees F until served. Corrected during inspection by placing trays in cooler.
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05/26/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training and that has a current certificate available.
- Observed improper use and/or maintenance of wiping cloths.
properly store sanitizer rags in sanitizer buckets when not in use to minimize microbial growth.
- TCS foods were not being held at the proper temperature. Onions were holding at 116F in the warming unit.
PHF's shall be hot held at or above 135F to minimize microbial growth. Item reheated to 165F.
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01/29/2015 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training and that has a current certificate available.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The PIC shall ensure all employees are knowledgeable to food safety questions and practice proper procedures.
- Observed improper use and/or maintenance of wiping cloths.
properly store sanitizer rags in sanitizer buckets when not in use to minimize microbial growth.
- Observed single-use gloves being used improperly. Observed employee handling raw beef patties with gloves and not changing gloves or washing hands prior to handling sanitized utensils.
Employees shall change gloves as needed and wash hands as necessary to prevent cross contamination. Employee took off gloves, washed hands, put on new pair of gloves and replaced utensils with new ones.
- Critical: TCS foods were not being held at the proper temperature. Mushrooms and onions were holding at 128F in the tabletop warming unit.
PHF's shall be hot held at or above 135F to minimize microbial growth. Items reheated to 165F.
- TCS foods were not being held at the proper temperature. PHF's (ex=sliced deli meats, chicken) were holding at 46F to 53F in the top of the prep line reach-in cooler.
PHF's shall be cold held at or below 41F to minimize microbial growth. Items 50F and above were voluntarily discarded. Discontinue storing PHF's in double containers to allow for proper air flow and keep containers covered to prevent the escape of cold air.
- There is no test kit available for measuring the concentration of the sanitizer.
provide quaternary test strips to properly monitor the sanitizer level (200-400ppm).
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01/13/2015 | Standard Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training and that has a current certificate available.
- Critical: Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. Thermometer was reading 40F in ice water.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit. Correct By: 24-Jul-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm). Correct By: 17-Jul-2014
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07/24/2014 | Follow-up Inspection |
- The FSO did not have a person in charge that had completed a Level One Certification course.
Ensure there is a minimum of one person per shift that is certified in food safety training and that has a current certificate available.
- Critical: Person in charge did not ensure their employees are properly trained in food safety.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Correct By: 17-Jul-2014
- Critical: Observed single-use gloves being used improperly. Emplloyee was handling raw steak and raw beef patties with gloves and not changing gloves or washing hands prior to handling ready to eat foods and saniitized equipment.
If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Discussed proper procedures with employees and they started changing gloves as needed, Correct By: 17-Jul-2014
- Critical: TCS foods were not being held at the proper temperature. Raw beef patties and cooked chicken strips were holding at 44F and 48F in the top of the prep line reach-in coolers.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. cooler lids were closed. Correct By: 17-Jul-2014
- Critical: A food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use. Provide metal stem probe thermometers to monitor internal temperatures (0-220F). Correct By: 17-Jul-2014
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide quat test strips (200-400ppm). Correct By: 17-Jul-2014
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07/17/2014 | Standard Inspection |
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