- Critical: Person in charge did not ensure their employees are properly trained in food safety. The PIC was unaware of hot holding requirements and concentration of sanitizer requirements for the three compartment sink and dish machine.
To prevent foodborne illness, 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.Provide level I or level II food safety certification for the manager to ensure safe food handling.
- Critical: TCS foods were not being held at the proper temperature. Breakfast sandwich and pretzel cheese were not maintaining 135F or above and stacked, sliced chees in prep cooler was not maintaining 41F or below all of which could support pathogen growth and cause foodborne illness.
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. Breakfast sandwich voluntarily discarded, nacho cheese moved to cooler for cold holding and cheese lowered in display to maintain temps at or below 41F.
- A label on a food packaged in the RFE or FSO did not contain all required information.Wrapped bagels, cookies, muffins, salads, wraps, yogurt partfaits and other multi-ingredient food items do not contain label requirements.
Foods shall be labeled as specified in this rule.All multi-ingredient food items must have the common name, ingredients in descending order by weight or volume, total weight or volume, manufacturer with city and state and date mark (only if TCS) as required in this rule.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The dish machine was not providing 50-100ppm chlorine sanitizer.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Repair this machine to ensure proper sanitizin.
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01/19/2016 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee changing gloves when required.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The manager was unaware of the hot holding temperatures for TCS foods and the concentrations required for quaternary ammonia and chlorine sanitizing in the 3 compartment sink and dish machine.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Provide food safety training for the PIC to ensure proper food handling and dish washing.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- TCS cheese were being cold held above the 41F cold holding limit and TCS hot food (breakfast sandwich and pretzel cheese) were being hot held below the require135F minimum hot holding temperature.
TCS foods must be held out of the danger zone at or below 4F or at or above 135F to inhibit pathogens. Corrected-nacho cheese cooled, breakfast sandwich discarded and cheese lowered down into cold display to maintain temperatures out of the danger zone.
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01/19/2016 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Salad dressings on display are above the required 41F to inhibit pathogen growth.
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. Manager will voluntarily discard them after four hours and use time in lieu of temperature fron now on to limit pathogen growth. Correct By: 05-Oct-2015
- Critical: Observed packaged product(s), labeled on-site, with a missing and/or incomplete allergen declaration(s). Labels on packaged foods are missing total weight, ingredients in descending order and manufacturere with city/state.
To prevent exposure to food allergens, food label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Please label these food products as discussed to provide required informatin to your customers.
- There is no test kit available for measuring the concentration of the sanitizer. The facility does not have a chlorine test kit to test sanitizer leverls in the dish machine.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Provide a test kit to ensure 50-100ppm of available chlorine for sanitizing. Use 200-400ppm quaternary ammonia in your 3 compartment sink until the dish machine can be repaired.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Low temperature dish machine is not meeting the required 50-100ppm chlorine to properly sanitize dishes and utensils.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule. Contact your Ecolab rep and be sure that the machine can be repaired and that you can test it. Until that time you must hand sanitize using your quaternary ammonia in 200-400ppm in your 3 compartment sink.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. bulbs in colored light fixtures above food display are not properly shielded to prevent contamination if they should shatter.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. When these bulbs fail they must be replaced with shatter resistant bulbs to prevent food contamination.
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10/05/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed improper use of time as a public health control for up to four hours. Salad dressings in tall self service bottles are being held without time stamps or a written policy in place at 47F
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
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10/05/2015 | Critical Control Point Inspection |
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