1. There's no hand washing sink in the kitchen. Bathroom door is removed and sink used to wash hands.
2. Foods are catered by" Good Food Company and delivered 8:00-9:00 am. Lunch is served: 11:30 am - 12:00 noon.
3. Make sure to take and record food temperatures upon delivery.
No violation noted during this evaluation. | 10/08/2015 | Risk Factor | |
1. There's no hand washing sink in the kitchen. Bathroom door is removed and sink used to wash hands.
2. Foods are catered by" Good Food Company and delivered 8:00-9:00 am. Lunch is served: 11:30 am - 12:00 noon.
3. Make sure to take and record food temperatures upon delivery.
4. The PIC is planning to remodel the facility and also adding a high-temp warewashing machine. I recommended to add at least a handwashing sink in the kitchen and submit plans to Health Department.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface(s) of the raw wood shelf is(are) not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Cutting Surfaces
Observation: The surfaces of the white cutting boards 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.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sink (in bathroom) used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing
Observation: Some ceiling tiles are not maintained in good repair and need to be replaced.
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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03/27/2015 | Routine | |
Good foods delivered food at approximately 8:45 AM. Observed chicken at 117 F at 10:30 AM. Spoke to Bruce at Good Foods who assured that the food would be delivered at proper temperatures. He stated that a new fresh batch of chicken quesadilla would be delivered.
Observed pipe leaking under three compartment sink. Plumber has been notified and scheduled to repair.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed chicken quesadilla hot holding at the improper temperature of 117 F to 120 F. Food was discarded and fresh food was delivered from Good Foods.
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, 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.
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10/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/07/2014 | Routine | |
- Critical: Handwashing Sinks/Numbers and Capacities
Observation: No hand sink in kitchen. Owner advised she would remove door to restroom to provide hand sink. Remove door prior to opening.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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08/12/2013 | Pre-Opening | |
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