The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS provided CFM with and discussed handouts on: glove usage and date marking.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash hands in between glove changes after wearing single use gloves to crack raw shell eggs.
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. DISCUSSED WITH CFM WHO DISCUSSED WITH FOOD EMPLOYEE. FOOD EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF SINGLE USE GLOVES.
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11/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided CFM with and discussed handouts on the following topics: time as a public health control, Food for Thought Newsletter titled "How Cold Is It", equipment monitoring log, food temperature log and definition of non-PHF hard boiled egg (as future reference).
- 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:
1) American cheese at 46F, salsa at 47F, cream cheese at 46F (all in Turbo Air 2DR prep cooler near grill),
2) Cottage cheese at 48F at salad bar.
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. DISCARDED
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):
1) Turbo Air 2DR prep cooler,
2) 2DR flat top cooler (grill area),
3) Delfield 3DR flat top cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------------Turbo Air 2DR prep cooler observed holding at 45F.
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. CFM ADJUSTED UNIT AND AT END OF INSPECTION, EHS OBSERVED UNIT HOLDING AT 38F.
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05/19/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during the inspection.
Thank you.
No violation noted during this evaluation. | 11/21/2014 | Risk Factor | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed items cooling in tightly wrapped containers - tomatoes, hard boiled eggs. Observed items at salad bar not being cooling prior to being placed for customer self-serve - cut melon (3 types) 45F.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items at 2dr reach-in prep refrigerator at grill - including cheese 43F, cream cheese 51, pickles 45F (reference temp). Unit was mostly holding non phf, however manager was asked to have foods moved to other working units until temperature lowered to 41F or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: 2dr reach-in prep ref at grill 50F.
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. Manager turned down temperature and was instructed to check the temperature in an hour, has agreed to contact refrigeration technician (has existing contract) if temperature does not lower)
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02/07/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection in conjunction with a risk factor assessment inspection.
No violations were found.
Complaint inspection was regarding a bulgogi sandwich. In speaking with the CFM and her employees, there is no such item on the menu. Bulgogi (korean bbq beef) is featured on the hot buffet once a week, buffet is self service, area was already taken down during inspection, however area was clean and well organized. Leftovers of these items are not kept as menu changes daily. Cold sandwiches and featured hot sandwiches area was also inspected.
Some recommendations were made in how foods should be cooled. Information was provided to the manager.
A complete employee health policy was found in place, no employees have reported being ill in the past two weeks. All handwashing sinks are stocked and were observed being used. Complaint is not confirmed.
Please contact me if you have any questions. Thank you
No violation noted during this evaluation. | 08/28/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
CFM was reminded that all items at the salad bar must be cooled to 41F or below before they are placed on the salad bar, ideally by placing cut fruit into the freezer, running hard boiled eggs in cold water or making sure items such as the cottage cheese is not double panned.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: N/A
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: tomatoes, melon , cooling in tightly covered containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: employee observed rinsing knife in water and wiping dry, skipping both a wash step with soap and a sanitize step at the end.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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05/13/2013 | Routine | |
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