Some pots/pans in the warewashing area observed improperly stacked while wet after being cleaned and sanitized. Floor tiles/grout throughout the kitchen facility observed damaged and in need of repair. The wall surface by the front line hand sink was observed in need of cleaning. Surfaces of the biscuit baking pans observed in need of cleaning.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The wall mounted potato dicer above the prep sink was observed in need of cleaning and sanitizing. Food debris observed on the interior of some food pans that had been stored as cleaned and sanitized.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: An empty metal food container was observed improperly stored in the handsink basin in the warewashing area.
Correction: The handwashing facility identified above is to be used for washing hands only.
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11/24/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Tea dispenser nozzle at the self-service beverage area was observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Physical Facilities/Repairing (repeated violation)
Observation: Floor/tile grout throughout the kitchen area observed in need of repair. Some broken wall/coving tiles observed in the kitchen/warewashing area.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: Wall surfaces around the back preparation area observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Cleaning of Plumbing Fixtures
Observation: Kitchen handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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06/23/2015 | Routine | |
Three compartment sink floor drain is backed-up- no ability to clean. Establishment voluntarily closed. Please call EHS when repairs are complete and three compartment sink is available for washing, rinsing and sanitizing.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed chicken at improper hot holding temperatures in warmer units (132, 130, 117F)
Correction: Corrected by reheating.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed several foods (tomatoes, 46F
Correction: corn salsa, 46F
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Dirty food contact surfaces (knives, serving dishes, pans) observed stored as clean.
Correction: Corrected by instruction.
Be sure to pre-scrape, wash, rinse and sanitize all equipment/utensils before storing.
- Imminent Health Hazard/Ceasing Operations and Reporting
Observation: Three compartment sink floor drain is backed-up. No ability to clean. Establishment voluntarily closed.
Correction: A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. A permit holder need not discontinue operations in an area of an establishment that is unaffected by the imminent health hazard.
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12/05/2014 | Risk Factor | |
Establishment approved for re-opening.
Three compartment sink is functioning and draining properly.
No violation noted during this evaluation. | 12/05/2014 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: Methods used for cooling tightly covered chicken salad can not be accomplished with the time and temperature criteria. The chicken salad was relocated to a smaller pan in the walk-in.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cutting Surfaces
Observation: The surfaces of the cutting boards on the prep refrigerators are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
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03/13/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced tomatoes at 46 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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09/05/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Tomatoes (44F) and chicken salad (46F) were observed at the h indicated improper temperature in the prep refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Labels/Labeling
Observation: Food packaged in the establishment is not labeled as specified in law. Pastries and pies near the cash register were observed without any labels.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Temperature Measuring Devices
Observation: The two door sandwich prep refrigerator was not observed to 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The shelves of the 2-door prep refrigerator were observed to be in poor repair. The light bulbs were observed to be out in the 3-door freezer.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried and adequately drained.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Critical: Backflow Prevention, Air Gap
Observation: The spray hose of the three part sink was observed extending into the sink basin. The hose in the mop sink with and addiction fitting was observed extending below the rim 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 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
- Plumbing System/Maintained in Good Repair
Observation: The faucet of the rear most hand sink was observed to be in poor repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: Several floor tiles were observed with chips in them and the grout was observed to be in poor repair in several areas. The baseboard in the rear hallway was observed to be in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/18/2013 | Routine | |
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