US Foods and Coke are the suppliers. All proteins are received precooked. Meatballs are cooled for carry over and soups are discarded daily. Discussed and provided cooling and reheating hand outs. Discussed employee health
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory in the rear of kitchen by the door.
Correction: Recommend 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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12/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
no violations had been corrected at time of inspection. EHS will return to facility for an additional follow up.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The duke reash-in cooler (RIC)was observed in a state of disrepair. Unit was observed with ambient air temperature of 50° and unable to hold foods at 41° or below.
Correction: Repair the RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wire shelving for air drying of clean equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Food container were observed stored unprotected from UV pest control lamp at the wire storage wracks. Observed clean containers stored on shelves directly under the UV pest control light..
Correction: Store containers in a way to protect from contamination until used.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No hand washing sign by the hand washing sink by the three compartment sink and food preparation area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/11/2015 | Follow-up | |
Food supplier is US Foods. Discussed employee health, form 1B is used and signed by all food employees. Discussed setting up the 3 compartment sink for properly cleaning and sanitizing equipment and utensils.Discussed cooling and reheating meat balls, and to ensure they are reheated to 165° after cooled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg patties (52) and prepared guacamole (49) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items were discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The duke reash-in cooler (RIC)was observed in a state of disrepair. Unit was observed with ambient air temperature of 50° and unable to hold foods at 41° or below.
Correction: Repair the RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving for air drying of clean equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food container were observed stored unprotected from UV pest control lamp at the wire storage wracks. Observed clean containers stored on shelves directly under the UV pest control light..
Correction: Store containers in a way to protect from contamination until used.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No hand washing sign by the hand washing sink by the three compartment sink and food preparation area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/29/2015 | Routine | |
US Foods is the food supplier. All foods come in pre-cooked.
Discussed the following with the Person in Charge (PIC):
1. Reviewing Employee Health with all employees. PIC stated he will use Form 1B.
2. Cleaning and sanitizing food contact surfaces and utensils. Discussed testing sanitizer to ensure it is at the appropriate concentration before use.
3. Procedure for cooling and reheating meatballs.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC and Employees were not aware of foodborne symptoms or illnesses.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend reviewing and signing Form 1B by all employees.
- Hair Restraints - Effectiveness
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at 3 basin or sanitizer buckets (0ppm).
Correction: Adjust the sanitizing solution to a solution between 150 and 400 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/13/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Attending an accredited food safety training course.
2. Relocating the insect control device stored on the top shelf of the shelving used for equipment storage to an area away from food, equipment, utensils and single service articles. The device is stored directly above clean and sanitized equipment.
3. Proper thawing methods. Observed chicken and meatballs thawing at room temperature. The PIC relocated the foods to the walk-in cooler.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Reheating.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures in the undercounter reach-in cooler across from the sandwich prep table. Observed scrambled egg patties at 44°F and containers of half & half at 45°. The PIC relocated the foods stored in the unit to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store temperature control for safety (TCS) foods in the unit until it is capable of holding the foods at or below 41°F.
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12/16/2014 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Provide a handwashing sign at the handsink located in the prep area.
2. In use utensils (knives, pizza cutter) are cleaned and sanitized every 2 hours.
3. Cooling of the tuna salad. Recommended chilling the mayonnaise prior to mixing it with the pre-chilled tuna to facilitate the cooling of the tuna salad to 41F or below within 4 hours.
Observed excellent holding temperatures of foods and the overall facility clean and well maintained.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the sink basin and observed no backflow prevention device on the faucet. The PIC removed the hose from the faucet and will only connect the hose when in use.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sink located in the prep area is unclean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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06/13/2014 | Routine | |
chicken breast 36 degrees. Observed hand washing and glove use. Employee Health information available.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizer level in container front area less than 100 ppm Quaternary ammonium.
Correction: Recommend sanitizer level be 100-400 ppm. CORRECTED to 300 ppm.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometer not available in walk-in cooler and front prep cooler.
Correction: Recommend thermometers be availalbe in all cooling units.
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02/18/2014 | Routine | |
Observed incoming water hose in mop sink stored to potentially create back flow. Recommend storage of water hose outside or above mop sink to prevent backflow.
- Critical: Employee Health*
Observation: Observed employee health information not available in establishment. PIC not able to furnish signs/symptoms/diseases that employees who have these health issues are not allowed to work in food establishment.
Correction: Recommend PIC and all employees become aware of signs/symptoms/diseases that if present will exclude employees from food preparation duties. Form 1-B distributed to PIC.
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07/22/2013 | Risk Factor | |
Observed good date marking. Discussed reheating of meatballs. Thermometer needed in the sandwich prep unit
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge symptoms, diagnosed illnesses or exposures associated with foodborne illness.
Correction: Maintain documentation to verify that employees are trained on the employee health policy and their responsibilities regarding the policy. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed egg patties cold holding at improper temperatures. Egg patties observed cold holding at 43.5 F. PIC stated these were removed from the walk in cooler at 12:30pm and placed in the prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated food to the walk in cooler.
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02/05/2013 | Risk Factor | |
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