- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE MANAGER. MANAGER NEEDS TO TRAIN EMPLOYEES ON HAND HANDWASHING PROCEDURES.
- 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: Cheese at the salad prep refrigerator, and olives and jalapeno and olives from the everest 2-Sliding Door.
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. FOOD ITEMS ARE DISCARDED. DISCUSSED WITH THE MANAGER. USE UTENSILS TO TAKE FOOD OUT FROM CONTAINERS.
- 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: Sliced Turkey (1/10), Tuna (1/11), and Salami (1/10) at the Victory 2-DR Salad Prep.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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01/19/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Monitor the refrigerator for ambient air temperature. Repair the refrigerators and send a copy of service receipt to the Health Department.
- 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: Pork Sausage (47F), Papperoni (47F) at the Everest 2-Sliding door and Sliced tomatoes, Salsa, Blue Cheese, Feta cheese, Sliced Turkey, Provolone, Corn (48, 48, 50, 50, 52, 53, 48)
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 were discarded from Everest cooler. All the food items in the Vistory 2-Dr prep (Right) were intended to be cold hold. Food items were determined to be in the cooler for about 3 HR 40MIN. Moved all the food items to the freezer to cool it faster. Discussed with the PIC.
- 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: Everest 2-Sliding DR (44F) and Victory 2-DR prep cooler (Right) (48F)
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. Repair the refrigerators and send a copy of service receipt to the Health department with in 7 days. DO not store potentially hazardous food items in the coolers until it is fixed.
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07/10/2015 | Routine | |
The purpose of this visit to conduct a Risk-Factor inspection.
NOTE:
- Cover the exposed tube light on the Everest 2DR refrigerator. Fix the handle on the left sliding door. Exposed tube light can be a source of physical contamination. Door handle is not easy to clean.
- Fix the water heater to provide hot water at the facility. The 3-vat sink was observed to be 48F. The 3-vat sink requires to have 110F water temperature. Send the service receipt to the HD with in 2 weeks.
- Continue to use boiled water to clean dished at the 3-vat sink.
- Practice proper handwashing at all time to prevent contamination.
- Practice donning gloves properly. Wash hands before donning clean gloves, and wash hands after taking off the gloves.
- Use wiping cloths and sanitizer bucket at the prep areas as instructed to PIC.
- Fix the leaking at the 3-vat sink faucet.
- DO Not over fill on the containers at the prepline.
- Use gloves while chopping tomatoes to prepare salsa.
- Store utensils as instructed to prevent bare-hand contact and contamination.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
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. Employees washed before donning gloves.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. The employee re-washed hands at the handwashing sink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking by the prep sink where tomatoes were being cut for salsa.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Food items were removed from prep sink and discussed the importance of having designated area for food and drinks with PIC.
- 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: Cutting tomatoes for salsa prep.
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. Employee washed hands and donned gloves. The chopped tomatoes were discarded.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at prep area was measured at a temperature less than 100°F
Correction: 49.
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01/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection with focus on risk factors. Quaternary ammonium concentration in 3 vat sink: 300 ppm. Facility has experienced frequent problems with existing water heating system, and is considering replacing existing system with a conventional hot water heater. Advised owner that plans detailing proposed location of hot water heater and specification for the water heater must be submitted to the Health Department for review and approval prior to replacing system.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloth used for wiping counters and other equipment surfaces were observed stored on the counter of prep cooler right
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. NOTE: PIC relocated wiping cloth to wiping cloth bucket.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Left and right prep coolers/Everest 2 dr UR 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: No air gap exists between the water supply outlet of the mop sink hose and the flood rim level of the mop sink.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: No water exiting facets of handsink/1 vat sink/3 vat sink at the start of the inspection when hot water valve only was turned to "on" position.
Correction: A plumbing system shall be maintained in good repair. NOTE: Owner arrived during the inspection and corrected hot water malfunciton.
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07/14/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Quaternary ammonium sanitizer in 3 vat sink: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE CONFIRMING 110 DEGREE HOT WATER TEMPERATURE AT 3 VAT SINK TO HEALTH DEPARTMENT WITHIN 48 HOURS.
- 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: cooked chicken while dicing.
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. NOTE: Discussed with PIC.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no accurate temperature measuring device located in any of the cold holding equipment.
Correction: Provide thermometers, accurate to within 2 degrees +or-, in an easily readable location in all cold holding equipment.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. NOTE: Maximum temperature of 100 degrees F was achieved. Provide service invoice to Health Department within 48 hours confirming that a minimum hot water temoperature of 110 degrees F can be maintained at the 3 vat sink.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving in 2 door display cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the prep area being used to store soiled utensils. Food debris found in sink consistent with using sink to rinse soiled equipment and/or utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
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03/04/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia concentration in 3 vat sink = 300 ppm.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: wheat flour/corn meal.
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.
- 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: Everest 2 dr display cooler and Victory prep cooler R.
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: Missing top panel on Everest 2 dr display cooler.
Correction: Replace missing top panel.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves of walk-in cooler.
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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10/30/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium/chlorine sanitizer solution concentration in 3 vat sink: 0/75 ppm (initial/final). PIC provided recent pest control service invoice dated 4/5/13, and advised service is provided 2x/month. PIC provided EHP plan, but had not yet obtained signed employee reporting agreements. PIC will explain agreement and EHP details prior to having employees sign the employee reporting agreements Copies of signed agreements will be provided to the Health Department within 14 days. The following good retail practices were discussed during the inspection: importance of sanitizer test strips, proper thawing methods, importance of NSF approved (commercial grade) equipment - microwave, importance of routine hood service. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WITHTIN 14 DAYS. AS REQUIRED ABOVE.
- 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 (EHP) is required to be in place at the food establishment. At the time of this inspection, the PIC provided a copy of the EHP in a red folder labeled "Employee Health Policy." NOTE: PIC will instruct all employees in EHP requirements, have them sign employee reporting agreements, and provide copies of the agreement to the Health Department within 14 days.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. NOTE: PIC instructed employee in proper handwashing techniques.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 the sanitizing solution in the three compartment sink with a concentration of "0" ppm total quaternary ammonium compound. NOTE: Sanitizer container for automatic sanitizer feeder was empty. PIC had chlorine sanitizer solution of required strength added to 3 vat sink, and will have automatic sanitizer feeder serviced.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. NOTE: PIC provided towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/25/2013 | Risk Factor | |
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