This was a routine inspection. Correct all violations within the next 10 days. Post a Consumer Advisory on the menu board for the poached eggs in menu items # 1, #5, and #6 as discussed. These items already have asterisk/star symbol , explain the asterisks with the advisory statement at the bottom of the board for your customers to see,
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: Poirced eggs on board menu items number 1, 5, and 6.
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the customer self service station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Box of paper cups was found stored directly on the floor in the back work area.
Correction: Store all single service articles off the floor at least 6 inches to protect them from contamination.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Plastic forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward. The plastic forks were displayed with the lip ends facing employees.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. The handles should face employees.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container and back door to the kitchen outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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02/08/2016 | Routine | |
This was a risk factor assessment inspection. the inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. The chlorine concentration at the 3-compartment sink was noted to be acceptable at, 50-100 ppm.
However, the certified food manager was advised to train food employees to close the doors of the cooking prep cooler immediately after opening to maintain foods at 41-F and lower. He was also advised not to place a large number of foods inside the prep cooler due top frequent openings and closing especially during peak hours to maintain the foods at proper cold holding temperatures. He was also advised to lower the air temperature of the TRUE 2-door cookline prep cooler to below 40-F to ensure proper cold holding temperatures.
The floor under cooking equipment and surfaces of stoves/ burners located under the hood system was observed to be soiled with accumulated debris and crusted grease. Clean the floor and equipment surfaces frequently to prevent crust build-up and debris accumulations.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (cups relocated)
- 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:feta cheese, plantain cream, and slicedd cheese
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. (Items were relocated)
- Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several bottles of toxic cleaning chemicals were stored next to food and single service containers without proper spacing, separation, and partition to prevent contamination of the food and utensils.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. (Chemical bottles were removed and relocated away from food and utensils).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Windex and other cleaning chemical spray bottles were observed stored with single service containers under the serving table.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( Bottles were relocated during the inspection)
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08/20/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw ground beef rolls were found stored above milk inside the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Cooked food items were observed uncovered inside the reach-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives found stored between two tables, prep sink and d 3-vat sink, two refrigerators.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler, walk-in freezer and in the dry storage areas.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large amounts of food in food containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:crumbled feta cheese=49-F, chicken wings=49-F, sour cream = 49-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below .(Above food items were Discarded).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the 2-door p
Correction: rep cooler on the cookline and inside the 2-door upright refrigerator.
- Equipment / Good Repair / Operation
Observation: The 2-door prep cooler located at the cookline is not operating properly and is unable to maintain cold food at or below 41°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.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the stove tops .
Correction: Clean these equipment properly to remove the crusted grease deposits. Also clean the side of the stove and grill .
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: exterior surfaces of prep tables, food containers, mixing machines, and grease trap.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the surfaces of the equipment and utensils thoroughly
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under tables, refrigerators, shelves, inside the walk-in freezer and cooler,and throughout the facility are in need of cleaning. Grease, dust and debris were noted throughout.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/15/2015 | Follow-up | |
- 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: Walk-in and reach-in refrigerators. Several food containers were found not covered during storage in cold-holding units.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container to prevent contamination during storage.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives found stored between two tables, prep sink and d 3-vat sink, two refrigerators.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler, walk-in freezer and in the dry storage areas.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large amounts of food in food containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 feta cheese, crumbled feta cheese, chili beans, beef & vegetable, pork stew, potato with cheese, etc.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated food items to the walk-in cooler and walk-in freezer for cooling.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the 2-door upright refrigerator located on the cookline.
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.(Thermometer given to the CFM during the inspection)
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Surfaces of the floor mounted mixing machines.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the stove tops .
Correction: Clean these equipment properly to remove the crusted grease deposits. Also clean the side of the stove and grill .
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: exterior surfaces of prep tables, food containers, mixing machines, and grease trap.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the surfaces of the equipment and utensils thoroughly
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (CFM arrived during the inspection)
- Plumbing / Maintained in Good Repair
Observation: One of the hand washing sinks in the back work areas is not working and out of service.
Correction: Repair the sinks and make it available for employees to use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at men's restroom handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.(Soap purchased and provided during the inspection).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Paper towels provided during the inspection)
- Physical Facilities Good Repair
Observation: Observed that the /roof was leaking at different locations throughout the facility while it was raining
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under tables, refrigerators, shelves, inside the walk-in freezer and cooler,and throughout the facility are in need of cleaning. Grease, dust and debris were noted throughout.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemicals were not properly labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(Bottles marked during the inspection).
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04/14/2015 | Routine | |
This inspection was conducted in conjunction with a Risk Factor Assessment. Complainant alleges that the walls had food splatter on them, cooking areas and tables were dirty, and hair nots being used. Also mentions no handwashing between touching bodies and food items. Complainant is concerned with overall cleanliness of facility.
Observed kitchen and cookline areas. Metal walls behind did have some food splatter present, however CFM informed EHS that this is cleaned every week. EHS suggested that walls be cleaned more frequently if necessary, especially since cookline is viewable to public eye through glass barrier. Observed flooring behind cookline equipment with accumulation of food debri and oil grease in need of cleaning. Per CFM, area is cleaned twice every month when outside company comes in to clean hoods and filters. EHS explained that floor needs to be cleaned more frequently and regularly as food debri is accumulating at cookline area.
EHS explained and provided training on proper handwashing and no bare-hand contact with RTE foods. Observed food employee touch tortillas on grill with bare hands. EHS explained proper procedures for food handling and gloves and or deli tissue is now used.
Observed dining area tables and countertops clean. Sanitizing cloths are being used to clean tables. Sanitizing bucket with chlorine created and observed at acceptable levels.
Observed no hair nets being used by employees, however all employees had hair tied back in bun with visor cap.
PLEASE CONTINUE TO CLEAN EQUIPMENT BEHIND COOKLINE REGULARLY.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the Floors behind and underneath equpipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/27/2014 | Complaint | |
Today's inspection was conducted in conjunction with a Complaint inspection.
PLEASE REMEMBER TO USE GLOVES AND/OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS SUCH AS TORTILLA AND PUPUSAS.
PLEASE FAX OR EMAIL COPY OF INVOICE FOR REPAIR OF TRUE 2DR PREP COOLER TO HEALTH DEPARTMENT BY 9/8/14. PLEASE DO NOT STORE TOMATOES, CHEESE, OR EGGS IN COOLER UNTIL REPAIRED.
PLEASE ATTAIN CURRENT CERTIFIED FOOD MANAGER'S CARD AND FAX OR EMAIL COPY OF CARD BY 9/8/14.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tortillas on grill
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 EXPLAINED PROPER FOOD HANDLING WITH READY TO EAT FOODS. FOOD EMPLOYEES USE DELI TISSUE WHILE HANDLING TORTILLAS AND PUPUSAS.
- 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: cut tomatoes 47F, shredded cheese 52F in True 2DR prep top 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. FOOD ITEMS WILL BE USED WITHIN 1 HOUR THEN DISCARDED FOR MAXIMUM OF 4 HOURS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed knives stored in between counter tops soiled with food debri.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. UTENSILS WILL BE RE-WASHED, RINSED AND SANITIZED.
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08/27/2014 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. FOOD EMPLOYEES AND CFM UNABLE TO STATE CORRECT TEMPERATURE CONTROL.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.OBSERVED RAW CHICKEN AND RAW SHELL EGGS ABOVE PREPARED PUPUSAS IN WI COOLER.
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. EHS REARRANGED FOOD ITEMS.
- 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: FLOUR, SUGAR IN DRY STORAGE BINS
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
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED KNIVES STORED IN BETWEEN COUNTER TOP BETWEEN 3VAT SINK AND COUNTER.
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. PLEASE PLACE KNIVES ON KNIFE RACK.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED RAW CHICKEN IN BUCKETS ON FLOOR OF WI COOLER
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: sausage links 97F, fried chicken wings 115F at serving line, refried beans 112F at stove top
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. CFM DISCARDED SAUSAGE AND FRIED CHICKEN WINGS, REHEATED REFRIED BEANS.
- 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: cooked pork 44F, cooked chicken 43F- BEV AIR 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. CFM ADJUSTED AND LOWERED COOLER TEMPERATURE
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED SODA DISPENSER AND ICE STORAGE BIN NOT IN USE ON PREMISES.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/18/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Training provided on proper storage of raw meats, fresh vegetables and cooked foods in refrigeration units. Also please remember No bare hand contact with ready to eat foods such as feta cheese or any item which will not undergo a thorough cook step or reheat step. Instead use utensils such as deli tissue, spatulas or gloves or another clean, suitable utensil to act as a barrier between your hand and the ready to eat foods. ( No pueden tocar alimentos listos para comer con sus manos al descubierto. Tienen que usar utensilios como el "deli tissue", espatulas, tenazas o guantes.).
Observed one employee wash hands using proper technique. Thank you. Chlorine tested at 100ppm in sanitize basin of the three vat sink. Call the health department with any questions.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open cup above a prep table where food prepped.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: observed a food worker touch feta cheese with bare hand.
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. Discard
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed one box or raw whole chickens and one tray of raw whole chickens holding over a bus tub of raw beef and a box of raw beef in the walk in refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
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09/11/2013 | Risk Factor | |
- 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.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: Gallon of milk on counter for coffee service self serve 50f
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. Placed into ice bath and temperature lowered to 40f during inspection
- 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: bus tub with cooked chicken leg in sauce in walk in 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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: american cheese bulk, mozzerella cheese in bulk, bulk feta cheese in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: Label flour and sugar bulk containers
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two hood lights out light between 35-39 foot candles
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area near the floor/wall juncture in the back prep areas near the hobart mixer has an accumulation of flour and dropped crumbs
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Only the Medicines Necessary for Employees (corrected on site)
Observation: Medicines that are not necessary for the health of employees are being stored in the establishment. Observed robitussin on a shelf in the kitchen
Correction: Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
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01/24/2013 | Routine | |
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