The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made in order to incorporate Active Managerial Control:
1. Use of food temperature logs for cold holding, hot holding, and cooking temperatures
2. Train employees to remove/relocate food when cold hold holding equipment is in defrost cycle overnight
- 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: IN TURBO AIR 3 DR PREP COOLER- FETA CHEESE, CUT TOMATO, SPINACH AND EGG, HUMMUS (53F, 54F, 54F, 57F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located NEAR THE WALK-IN COOLER is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CANS, BOXES MOVED AWAY FROM IN FRONT OF THE HAND SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at FRONT SERVICE handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HAND WASHING SIGN PROVIDED.
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08/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Suggestions made to provide each station (prep, dishwashing, cookline, etc) with own wet wiping bucket to facilitate storage of wet wiping cloths. Also advised to have separate storage area for maintenance tools, equipment, and chemicals to avoid physical and chemical contamination of food and food-contact surfaces. Discussed ways to implement active managerial control. Already provides extensive employee health training, as well as color codes surfaces and equipment in contact with different raw and ready-to-eat items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP COUNTER, DELI SLICER, FRONT SERVICE AREA.
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. PLACED IN BUCKETS WITH CHLORINE SANITIZING SOLUTION.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 2 NON-COMMERCIAL GRADE MICROWAVES USED FOR REHEATING.
Correction: PLEASE REPLACE MICROWAVES WITH COMMERCIAL GRADE EQUIPMENT. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. SPRAY BOTTLE OF INDUSTRIAL LUBRICANT AND BOTTLE DISH LIQUID BEING STORED ABOVE DRY STORAGE ITEMS, CONDIMENTS, BOTTLES OF SPICES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. ITEMS MOVED TO SHELF BELOW FOOD ITEMS AND EQUIPMENT.
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02/25/2015 | Routine | |
4 drawer cooler under the grill is empty and will remain empty until the unit holds at 41F. Gasket on this unit is damaged causing drawers to not close properly. The walk-in cooler(WIC) is reading 38F and Potentially Hazardous Foods(PHF's) inside the WIC were at 41F or below. Menus were updated to show an (*) on the cheeseburger.
No violation noted during this evaluation. | 06/27/2014 | Follow-up | |
- 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:--OBSERVED COOKED SPAGHETTI NOODLES AT 55F, TUNA SALAD AT 53F, SLICED TURKEY AND HAM AT 55F INSIDE THE FOUR DRAWER COOLER UNDER THE GRILL. OBSERVED LASAGNA AT 44F, SPAGHETTI NOODLES 46F, RAW CHICKEN 45F, LINGUINI NOODLES 46F INSIDE THE WALK-IN COOLER(WIC).
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.--ALL POTENTIALLY HAZARDOUS FOODS(PHF'S) INSIDE THE 4 DRAWER COOLER WERE DISCARDED DURING TIME OF INSPECTION. PHF'S INSIDE THE WIC DROPPED TO 41F DURING TIME OF INSPECTION.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:--CHEESEBURGER ON MENU IS NOT MARKER(*) FOR THE CONSUMER ADVISORY.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BACK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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06/25/2014 | Risk Factor | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED MISSING SINK STOPPERS ON THREE COMPARTMENT SINK.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 SNIK with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--CFM ADDED BLEACH TO THE SINK TO REACH 50 PPM.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED BLACK GROWTH INSIDE THE ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.--CFM CLEANED INSIDE OF ICE MACHINE DURING TIME OF INSPECTION.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED CAN OF INSECT SPRAY ON RACK NEAR THREE COMPARTMENT SINK.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--EHS PROVIDED INFORMATION ABOUT SPRAYING PESTICIDES. CFM DISCARDED INSECT SPRAY DURING TIME OF INSPECTION.
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12/11/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 07/23/2013 | Risk Factor | |
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