Spoke on monitoring cooler temperatures and keeping data logs.
No violation noted during this evaluation. | 11/20/2015 | Routine | |
Cooler seals need to be replaced/repaired. Spoke on cleaning the cooler seals and keeping in good repair.
No violation noted during this evaluation. | 08/14/2015 | Routine | |
All violations were corrected to the facility structures as well as equipment. Manager waiting on results from ServSafe training.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Obervation and Correction "The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (2-102.20) or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
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04/29/2015 | Follow-up | |
No Certified Food manager in place, no employees could produce food handlers cards. Critical violations were recorded during kitchen and prep inspection.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Obervation and Correction "The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (2-102.20) or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Preventing Contamination from Hands (repeated violation)
Observation: Employees observed handling food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: Foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: 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.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the refrigeration units are not in place.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen and back areas not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Insect Control Devices; Design and Installation
Observation: Insect control device is located overn the main prep table in the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Walls and Roofs - Exterior Walls and Roofs; Protective Barrier
Observation: walls of the food establishment are not protecting the establishment from Pests/animals.
Correction: Repair perimeter walls and roof of the food establishment so as to protect against Pests/animals
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
Correction: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Poor lighting in kitchen prep and back room areas.
Correction: Provide at least 50 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside kitchen, warewashing area, equipment storage areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Holes in walls need repair.
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04/10/2015 | Routine | |
The owner must have a Certified Food Manager in the facility. Information was provided during the inspection. Employee health. hand washing and no bare hand contact with ready to eat food was discussed. Thank You
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions. Information was given during the inspection. The owner or an employee must take part in the next scheduled session.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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10/30/2014 | Routine | |
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. The new code requirements were also reviewed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: The tags for the oysters are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
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03/12/2014 | Risk Factor | |
The owner/operator was observed preparing for the day during the inspection. Salads and Vegetables were being prepared. No cooking observed while on site. The owner has obtained one new chest freezer. The facility was observed to be clean and organized. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
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10/03/2013 | Risk Factor | |
All violations were discussed during the inspection. Cooling methods, the need for a Certified Food Manager, no bare hand contact with ready to eat foods, and employee health were discussed. Thank You.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions. Information was given during the inspection.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Observed cook preparing a salad with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw pork stored with unprotected ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic and oil observed at room temp on the cook line. Lettuce and tomatoes observed above 41 degrees in the prep reach in unit.
Correction: Discussed using time as a public health control for the garlic and oil mixture. Mixture was discarded during the inspection. Risotto observed cooling in the prep unit. The prep unit was holding at 48 degrees. Manager relocated the warm food so it could cool properly and also relocated the cut tomatoes and lettuce to allow to cool. This would also allow the temperature of the equipment to decrease. Cooling methods were also discussed.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The storage shelves are lines with foil. Foil is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring gauges at the hot water sanitizing dish machine are not operable.
Correction: Provide a functioning temperature measuring device at the dish machine so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the at the Tru reach in cooler are broken.
Correction: Repair or replace the reach in door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The storage table is warped at the dish machine. .
Correction: Repair or replace the table stored at the dish machine.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezers have broken lids and the insulation is exposed.
Correction: Replace the freezer lids to make them cleanable
- Lighting, Intensity
Observation: The light is out inside the Tru reach in refrigerator.
Correction: Replace the light so employees can see adequately to clean.
- Physical Facilities in Good Repair
Observation: The floor in the storage area of the facility is worn and damaged.
Correction: Replace the floor to make it strong and durable.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: The vent fans in the Tru reach in cooler are clogged and in need of cleaning.
Correction: Clean the fan so the dust will not be a source of contamination and proper cold holding temperatures can be maintained.
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05/22/2013 | Routine | |
The facility is neat and clean. Employee health, no bare hand contact with ready to eat foods, and proper hand washing was discussed. Thank You.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Information was given while on site.
Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
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02/14/2013 | Risk Factor | |
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