No violations were noted. Facility very clean, all sanitizer concentrations were good and food temperatures good as well. Observed good hand washing and personal hygiene.Thank you.
No violation noted during this evaluation. | 12/28/2015 | Risk Factor | |
Violations noted were all repeat violations and were all corrected. Facility was clean and all food temperatures were good. Thank you.
- Hair Restraints - Effectiveness (corrected on site) (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
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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06/04/2015 | Routine | |
Hazard 0240 (lack of use of hair restraints) was observed as a repeat hazard during this inspection. Upon entry to the facility, EHS observed all three employees in the food service area without hair restraints. One employee put on a hat shortly after EHS' arrival. In addition to today, this same hazard was observed and commented on during 5 of the last 6 inspections: Jun 12, 2014
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Person in charge washed hands for about 10 seconds only.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee cutting raw broccoli for buffet
Correction: observed her doing so with her bare hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Large, uncovered container of shredded mozzarella cheese sitting beside hand sink.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. The cheese had recently been shredded but not put away. Container was covered with a lid and placed in the walk-in cooler during this inspection.
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12/04/2014 | Risk Factor | |
Hazards 0060, 0070, 0220, 1070, 1510 and 2720 from the June 4, 2014 inspection have been corrected. Hazard 0240 was observed as a repeat hazard but was corrected during this inspection. Person-in-charge today is well versed in food safety standards and regulations. Kitchen is very clean. Thank you.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Three of four 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
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06/12/2014 | Follow-up | |
Person-in-charge lacks basic food safety knowledge and therefore is not able to properly train or supervise those under her. It is imperative that management properly train all staff in their duties. After the dishwasher was run several times, the temperature still did not meet the manufacturer's minimum wash and rinse temperature of 120°F. EHS instructed person-in-charge to ensure minimum temperatures were reached during use of the machine, or else the facility would have to wash, rinse and sanitize all equipment and utensils in the 3-compartment sink. The facility does need to procure sink plug(s) for the 3-compartment sink. All open hazards to be corrected immediately.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: 1) The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 2) The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (2) Cooling
Correction: 1-2) Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees, and in particular the shift leader, are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee working at the make table failed to wash her hands before putting on gloves. Employee put on gloves upon inspector's arrival.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. Although the container did contain a lid and a straw, the container had been placed immediately above the make table and for most of this inspection, the lids over the foods on the make table were open.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. This hazard has been noted on 3 of the last 4 (excluding this inspection) inspections.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) American and Swiss cheeses in the prep refrigerator, the food should have been discarded 14 days ago. 2) Sliced ham in prep refrigerator was not dated and no one present knew when the ham had been placed in its plastic container.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. Ham and cheeses were discarded during this inspection.
- Single-Service and Single-Use, Characteristics*
Observation: Facility continues to cover thin dough in metal pans with non food-grade bags.
Correction: Discontinue use of the garbage bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The 3-compartment sink was set up with a wash and rinse but no sanitizer. Equipment was being placed in the third sink to dry. In addition, once a sanitizing solution had been correctly set up in the third sink, the solution drained from the sink due to lack of an adequate sink plug.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Refuse - Covering Receptacles
Observation: Observed overflowing refuse container stored in the establishment containing food residue wastes without lids. Bag of refuse in the container needs to be removed from the facility.
Correction: Cover all waste containers when not in continuous use.
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06/04/2014 | Routine | |
Facility very clean and all food holding temperatures good. Sanitizer (chlorine) concentration in wipe cloth bucket 100 ppm. 2 male employees not wearing hair restraints or beard nets. Female employee hair pulled back tightly behind shoulders ok. Thank you.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
There were no previous open hazards to follow-up on. All critical hazards observed during this inspection were corrected during the inspection
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on gloves.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Five employees observed working in the food service area without hair restraints and three men working without beard 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: 1) Observed tea bags in open cardboard box stored in cabinet beneath the drink machine. 2) Empty, open tea jugs are stored uncovered in the outside shed. Person in charge said they do not wash, rinse or sanitize these jugs prior to use.
Correction: Prevent physical contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef, sausage, spaghetti sauce with meat, diced ham, mozzarella cheese and diced tomatoes at make table cold holding at improper temperatures. The cook stated he opened the lids covering these food items at 11:00 and left them open.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods were placed in a freezer to cool down quickly. The beef was cooled to 39°F, the sausage to 40°F, the spaghetti sauce with meat to 40°, the diced ham to 41°F, the mozzarella cheese to 33° and the tomatoes to 33°F.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic drinking glasses were stored upside down on a dirty tray next to the drink machine..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside cavity of microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. There is one working light bulb in the cooler and one that is burnt out right inside the door.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of 409 stored next to coffee creamers on shelf.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/01/2013 | Routine | |
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