| No violation noted during this evaluation. | 03/31/2016 | Follow-up | |
Part still not in for prep unit and still waiting on food handler cards.
- Person in Charge (repeated violation)
Observation: EHS observed no food handlers cards or servefsafe certified employees employed at facility.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Ensure all employees have current cards prior to issuance of new permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged. (1) right hand sandwich prep line not working and waiting on replacement part, (2) walkin refrigeration unit not cold holding at proper temperatures.
Correction: Discontinue use and repair the equipment 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/28/2016 | Follow-up | |
1570-Equipment-Good repair and proper adjustment - walkin refrigeration unit was fixed and is working properly - 38 degrees - prep unit still waiting on replacement part,
- Person in Charge (repeated violation)
Observation: EHS observed no food handlers cards or servefsafe certified employees employed at facility.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Ensure all employees have current cards prior to issuance of new permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair and damaged. (1) right hand sandwich prep line not working and waiting on replacement part, (2) walkin refrigeration unit not cold holding at proper temperatures.
Correction: Discontinue use and repair the equipment 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/23/2016 | Follow-up | |
Discontinue practice of turning units off at night, equipment does not cool down quickly enough and is fighting against the heat coming from the bread ovens. For most effective and efficient use of prep units on the line leave units on all night to ensure proper holding temps when you arrive in the morning.
- Person in Charge (repeated violation)
Observation: EHS observed no food handlers cards or servefsafe certified employees employed at facility.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Ensure all employees have current cards prior to issuance of new permit.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS observed employee slicing and stacking sliced tomatoes 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. Educated employee on proper procedure.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Tuna salad in reachin unit observed without a cover.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs in sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walkin refrigeration unit cold holding at 50 degrees, most foods inside cold holding between 43 to 57 degrees and cold holding at improper temperatures. Whole produce is not effected by this and hardcheeses are not effected. (2) Meats in prepline unit cold holding between 46-48 degrees, discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged. (1) right hand sandwich prep line not working and waiting on replacement part, (2) walkin refrigeration unit not cold holding at proper temperatures.
Correction: Discontinue use and repair the equipment 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/22/2016 | Routine | |
- Person in Charge
Observation: No employees employed by this facility have a food handlers card.
Correction: ALL employees must obtain a food handlers card within 30 days of inspection at Suffolk, Isle of Wight or Franklin Health Departments.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walkin refrigerator, walkin freezer or the front reachin drink cooler where milk is kept.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back next to the prep table. (was at front hand sink)
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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05/15/2015 | Routine | |
Employees require Suffolk health cards. Obtain cards within 30 days of inspection.
Hose bibb required at mop sink.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: PIC unaware of reportable illnesses, reporting procedure, operator responsibility, etc.
Correction: PIC must be prepared to demonstrate knowledge related to reportable illnesses. Reviewed in detail with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Handsink access blocked by empty boxes.
Correction: Remove boxes and provide access to handsink at all times of business to encourage good handwashing among staff.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled chemical bottle observed on food prep table.
Correction: Properly label chemical bottle as to chemical contents.
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05/16/2014 | Risk Factor | |
Child observed standing on stool splashing in completely filled 'wash' portion of 3x sink.PIC (mother) advised that child wanted to "play" for a while. EHS advised that the kitchen is not the place for a child to play. Child was removed.
Towel dispenser required at handsink.
Vicks Vapor Rub and other personal items observed on prep table. Remove.
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Quats used as sanitizer. Test kit provided and properly demonstrated- 200ppm.
Employee health policy reviewed and in place.
Good handwashing and glove use observed.
All information reviewed with PIC.
- Critical: Employee Health* (corrected on site)
Observation: PIC unaware of reportable illnesses, reporting procedures, operator responsibility, etc.
Correction: Information pertaining to reportable illnesses reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Boxed tomatoes sitting beneath handsink.
Correction: Relocate tomatoes and do not store food items beneath handsink as to minimize potential risk of conatmination.
- Thawing (corrected on site)
Observation: Frozen meatballs improperly thawing at room temp on top of prep table.
Correction: Thaw meatballs inside of walk in, under running water, or through the cooking process. Proper thawing methods reviewed in detail with PIC.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Access to handsink blocked by broom/dust pan.
Correction: Relocate cleaning supplies and maintain access to handsink at all times to encourage good handwashing practices amongst staff.
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09/17/2013 | Routine | |
Personal cup sitting on handsink. Remove. CORRECTED
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Cold holding unit temps documented 2x daily per PIC.
Quats used as sanitizer. Test kit provided and properly demonstrated.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure PIC is knowledgeable about foodborne disease prevention, hazardous analysis critical control point principles and regulation requirements. PIC should be prepared to recognize conditions that may contribute to foodborne illness. 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. Information reviewed in detail with PIC.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at handsink.
Correction: Properly supply and maintain handsink with paper towels for drying. Towel dispenser required.
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03/04/2013 | Risk Factor | |
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