Food supplier is Richmond Restaurant. All proteins are received precooked. Observed good datemarking, and overall clean facility. EHSS discussed the following with the person in charge:
1. Employee Health policy, Form 1B is used.
2. Recommend storing wiping cloths in sanitizer solution at the appropriate concentration (steramine 200ppm).
3. Recommend ensuring the water in the wash basin at the 3 compartment sink remains at 110° minimum while cleaning dishes/utensils.
4. Recommend placing thermometer in the warmest location in reach in cooler (i.e front center).
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the steramine sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/21/2016 | Routine | |
Food Supplier is Richmond Restaurant. All foods are precooked. Discussed Employee Health & observed signed Form 1B. Discussed cooling & reheating procedures. Discussed cleaning/sanitizing food contact surfaces & utensils. Permatreat is LPCO. Observed great handwashing, date marking, & overall clean facility.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handle tacos with 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. No properly working test strips were available. PIC stated test strips have been ordered.
Correction: Obtain test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/04/2015 | Routine | |
Richmond Restaurant is the food supplier. All proteins are received precooked. Leftovers are given to staff or discarded. No juice served. Discussed family style dining procedures and using a clean and sanitized plate for serving seconds. Recommend the following: maintain thermometers present in all cold hold units
- Person in Charge (corrected on site)
Observation: Observed no means to verify that employees have been informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend documenting employee health training. PIC had all employees read and sign Form 1B during the inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before donning gloves to engage in food preparation.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the commercially processed ready-to-eat (RTE) sliced turkey deli meat not discarded by the manufacturer's ""consume by"" date of 11-3-14.
Correction: Recommend discarding the food at this time and ensuring that all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. PIC discarded food.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory in the kitchen.
Correction: Recommend that 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 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
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11/05/2014 | Risk Factor | |
3-compartment sink - 200 ppm quaternary ammonium
Good date marking observed during inspection.
Discussed:
1. Obtain small diameter tip probe thermometer.
2. Obtain new test strips.
3. Recommend getting a separate refrigerator/freezer for arts and crafts.
4. Reach in freezer in dry storage area is noted in need of repair. If unit can not be repaired, replace the unit.
5. Facility had employee health information hanging up in kitchen and restroom. Provide copy of Form 1-B to be signed and placed in employee files.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
Quat sanitizer 200 ppm. Hand washing observed. Wash basin 3 compartment sink 125 degrees. Discussed 30 second contact time needed for sanitizing equipment. Employee health info posted. Only 2 employees work in kitchen, 1 serving as back up. All are ServSafe Certified Food Protection Managers.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Recommend ensuring that all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-use items were observed reused for the storage of food.
Correction: Recommend discontinuing the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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12/13/2013 | Routine | |
Quat sanitizer 200 ppm. 3 compartment sink 110 degrees. Gloves used. Recommend inverting bowls during drying to help air dry and to prevent standing water. Recommend cleaning bottom of 3 compartment sink. Employee health info posted. No violations cited.
No violation noted during this evaluation. | 07/24/2013 | Risk Factor | |
Quat sanitizer 200 ppm. 3 basin sink 118 degrees. Employee health info posted and in compliance. Person in Charge is a ServSafe Certified Food Protection Manager.
Discussed replacing equipment once it is cracked and pitted, no pattern of non-compliance observed.
- Jewelry - Prohibition (corrected on site)
Observation: Observed employee wearing jewelry on wrist.
Correction: Recommend prohibiting jewelry on hands and wrists with the exception of a smooth band such as a wedding ring.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Observed employee lacking effective hair restraint when preparing food.
Correction: Recommend providing hair restraints for all food handlers to prevent contamination from hair.
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01/07/2013 | Routine | |
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