This was a risk factor inspection. There has been improvement in the cold holding and hot holding processes since the last inspection. Handwashing must be done often. When putting gloves on or changing gloves, wash hands before putting clean gloves on. Please remind all food handlers to where hats in the kitchen. The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before putting clean gloves on.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employee washed hands before putting gloves on.
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11/12/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The previous violations have been corrected and the owner provided receipts indicating further treatment from the pesticide company was provided and they problem is in process of being corrected. Continue to clean and treat facility at regular intervals to ensure pests are eliminated. Follow all instructions the pest company provides to cooperate with the treatment. The facility will resume the regular inspection schedule.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED ITEMS ON THE FLOOR IN THE STORAGE ROOM, SHELVING THAT IS NOT SIX INCHES OFF THE FLOOR TO ALLOW EASY ACCESS TO CLEAN AND BOXES OF BEVERAGES ON THE FLOOR IN THE HALLWAY TO THE RESTROOM.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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07/21/2015 | Follow-up | |
This was a routine inspection.
Always store raw chicken on the bottom shelf in the walkin refrigerator and the prep refrigerator.
At the cold food display, make sure the ice on the outside of the pan comes up as high as the food on the inside of the pan. The cold food on the buffet must be 41F or less.
At the hot food display, the food must be kept at 135F or more. Keep the heat up and stir periodically.
Do not thaw at room temperature. Take the ground beef and bulk beef out of the freezer and put in the walkin refrigerator two days before it will be used.
The next inspection will be in approximately six months.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Provide hair restraints - hats - for all food service workers.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken was stored over top of raw beef in the walkin refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. Chicken was moved below beef in the walkin.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Ground beef and bulk beef thawing at room temperature.
Correction: Thaw the meat in the walkin refrigerator, not at room temperature. Place the meat in the refrigerator two days before it will be used. Meat was moved to walkin refrigerator.
- 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: sliced tomatoes in the walkin refrigerator (45F).
Correction: It is recommended to place sliced tomatoes in the freezer for a short period of time before putting in the walkin. This will allow them to cool quickly. Sliced tomatoes must be kept at 41F or less when cold holding. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Tomatoes were moved to colder storage area.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers for the 3 vat sink. Plastic wrap is being used as a stopper.
Correction: Provide a stopper for each sink of the 3 vat sink.
- Plumbing / Maintained in Good Repair
Observation: The water line at the 3 vat sink leaks. It is wrapped with plastic wrap to minimize the leaking.
Correction: Repair the leak at the 3 vat sink water line.
- 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 - restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwash signs were provided.
- Physical Facilities Good Repair
Observation: Caulk along the back of the 3 vat sink is damaged and mildewed.
Correction: Replace the caulk along the back of the 3 vat sink.
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05/15/2015 | Routine | |
Today's visit is a follow-up to verify proper cooling methods and temperatures. Observed good cooling methods and temperatures.
No violation noted during this evaluation. | 08/18/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and method and time as a public health control. EHS recommends the use of ice water baths shallow metal pans and the freezer to facilitate rapid cooling of cooked foods. EHS also recommends the use of the cooling logs. A follow-up inspection will be conducted the week of August 18, 2014 to verify proper cooling methods and temperatures.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) in the American Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked chickpeas cooling overnight over 12 hours at 48F,
2) Cooked spinach cooling overnight over 12 hours at 45F,
3) Cooked beef meatballs cooling overnight over 12 hours at 45F.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Meatballs in sauce at 125-131F,
2) Chicken in sauce at 113-120F,
3) Spinach at 133F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PER CFM ALL HOT BUFFETS REHEATED TO BOILING. HOT BUFFET ITEMS PLACED ON TIME AS A PUBLIC HEALTH CONTROL. EHS OBSERVED STEAM TABLE WATER AT 133-145F AND RECOMMENDED STEAM TABLE WATER BE ALLOWED TO FULLY HEAT UP BEFORE PLACING FOOD AT TABLE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment 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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08/12/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.-------------Observed food employee fail to wash hands before putting gloves on and after cleaning tables.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND FOOD EMPLOYEE WASHED HANDS AND PLACED A NEW PAIR OF GLOVES ON.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken kabobs being stored over tomatoes,
2) Observed raw lamb kabobs being stored over gyro sauce,
3) Observed raw ground beef kabobs being stored over vegetables
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:-------salt or sugar, flour and cooking oils.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------observed tongs, scooping utensils being stored in still/stagnant room temperature water.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------cut tomato on salad at cold buffet.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MANAGER DISCARDED SINCE NEAR 4 HOUR TIME LIMIT.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device is not accurate in °F. Observed food thermometer nearly broken and reading 32F at room temperature.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Caulking at three compartment sink
2) Shelving above two compartment sink holding spices.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/16/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Water heater: Rheem -Ruud G75-75. Chlorine sanitizer solution concentration in 3 vat sink 100 ppm. (initial/final).
NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR PREP COOLER TO HEALTH DEPT. WITHIN 72 HOURS
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- 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: sliced tomatoes in 2 dr prep cooler top (48 degrees 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. NOTE: PIC relocated sliced tomatoes to walk-in cooler.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Walk-in cooler/ beverage display 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.
- 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: 2 dr prep cooler: 50 degrees F.
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. NOTE: PIC will provide copy of prep cooler service invoice within 72 hours.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Area of beverage dispenser directly above nozzles.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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07/30/2013 | Routine | |
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