The purpose of this visit was to conduct a risk factor inspection. No cooking or reheating or cooling processes observed today. EHS discussed employee health policy and active managerial control with the manager.
No violation noted during this evaluation. | 08/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cooling methods and calibrating thermometers.
EHS provided a thermometer.
EHS recommended that employee health is reviewed with staff at least every quarter.
No violation noted during this evaluation. | 08/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: raw fish
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.
- 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: cranberry and apple sauce and tzatziki sauce
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of foods inside of walk-in cooler, prep cooler and 1dr glass unit.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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: ceilings, under prep tables and shelving under dishmachine area
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/09/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation. EHS discussed pest control and obtained a copy of the pest control invoice. EHS discussed hand washing and employee health policy. Manager stated no sick employees have been observed and employee health policy is signed and located in the main office.
No violation noted during this evaluation. | 12/27/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling and provided training on using the walk-in freezer and ice bath as cooling methods.
Two door prep cooler was observed not holding at proper temperature. Manager will fax over invoice by October 27, 2013.
- 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 ham, raw chicken, coleslaw, pico de gallo
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 food items were relocated to an ice bath, walk-in freezer or walk-in cooler.
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10/17/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper cooking temperatures.
Water heater:Jackson ES2000 Chlorine Sanitizer
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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: french onion soup inside of walk-in cooler, cooked noodles inside of 1dr glass unit
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 food was discarded during time of inspection.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of meats, soups, gravy, noodles, rice, veggies.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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. (Bar sink and handsinks in restroom)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/11/2013 | Routine | |
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