- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Diced tomatoes at 45 F inside the prep table.
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 5ºC (41ºF) or less. 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.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Ready to eat food packages inside the walk-in cooling nit were not dated.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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09/03/2015 | Risk Factor | |
- Hair Restraints/Effectiveness
Observation: A food employee is not wearing effective hair restraints.
Correction: Food employees shall 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
- Food Temperature Measuring Devices
Observation: The large prep table is missing the internal thermometer.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. When determining the temperature of thin foods, those having a thickness less than 13 mm (1/2 inch), it is particularly important to use a temperature sensing probe designed for that purpose. Bimetal, bayonet style thermometers are not suitable for accurately measuring the temperature of thin foods such as hamburger patties because of the large diameter of the probe and inability to accurately sense the temperature at the tip of the probe. However, temperature measurements in thin foods can be accurately determined using a small-diameter probe 1.5 mm (0.059 inch), or less, connected to a device such as thermocouple thermometer.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The dishwashing machine table is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The front hand sink is clogged and dripping.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: All the floor corners and edges need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2015 | Routine | |
Test strips were available for the vegetable wash. High temperature dishmachine checked using the provided heat sensitive label. HVAC vents above the cook-line observed in need of cleaning. Ceiling tiles above the cook-line observed in need of replacing. Floor grouting in the back kitchen/warewashing area observed in need of repair. Wall surface underneath and around the 3-compartment sink in need of cleaning. Quaternary ammonium sanitizer concentration in the wiping cloth buckets tested using the provided test strips.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Surfaces underneath the preparation line cutting board(s) observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Interior of the bulk ice machine chute observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Kitchen handsink(s) observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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09/26/2014 | Risk Factor | |
1. Do not over-fill containers with foods.
2. Do not store sanitizer buckets on the floor.
3. Place thermometers in all the refrigerators which don't have one.
4. Do not use wet towels under cutting boards.
5. Floor under 3-compartment sink is not sloped to drain' lot of water observed pooling.
6. Some ceiling tiles on cookline are dusty and not smooth and easily cleanable.
7. Few mouse droppings observed by the water heater.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Penne pasta (in tightly covered large containers) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The pasta was found at 46-63F in "Randell" 1-dr cookline prep ref.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Penne pasta (52F) in "Randell" 1-dr cookline prep ref was observed at improper cold holding temperature.
Correction: (discarded) - 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 5ºC (41ºF) or less. 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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the cookline is being used as a dump station. Small lettuce pieces and other debris observed in this slow draining sink.
Correction: The handwashing facility identified above is to be used for washing hands only.
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05/13/2014 | Risk Factor | |
** Obtain peracetic acid test strips for vegetable wash.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored in the broken dipping well. The water supply at the dipping well is not operating.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers for cooling pasta were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. The pasta was stored in large containers tightly covered during the cooling process. All containers of cooling pasta were relocated to the walk-in cooler and left uncovered.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: The following items were observed cold holding at improper temperatures
Correction: 1. Bean sprouts(53ºF) on melted ice. 2. Sliced tomatoes(63ºF) and sliced lettuce(63ºF) for the flat bread sandwiches. 3. Eggs(44ºF), and steak(44ºF) in the 1 door prep refrigerator. All foods cold holding improperly were relocated or discarded.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, food containers are tightly wet stacked, preventing them from air-drying properly.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Surface Characteristics/Indoor Areas
Observation: The floor under the 3 compartment sink is not sloped to drain.
Correction: Materials for indoor floor, wall, and cleaning surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted
- Cleaning, Frequency and Restrictions
Observation: The ceiling tiles and walls in the warewashing area are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/10/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Raw chicken at 50 F, pasta at 48 F, half cooked steak at 45 F and blue cheese at 47 F, all food were discarded.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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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09/16/2013 | Risk Factor | |
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct 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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Tongs are improperly stored on handles of refrigerators and cabinets
Correction: some clean tongs observed stored in dirty containers.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Tofu (47F) in "Randell" 1-dr cookline prep
Correction: Meatballs (47F) in "Randell" 2-dr cookline prep
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the storage shelves and prep unit's lids are greasy and dusty and not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the cookline is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in "Bev Air" 2-door refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Critical: Controlling Pests (Critical)
Observation: Mouse droppings observed in employee's locker area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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02/22/2013 | Routine | |
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