| No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
Food supplier is US Foods. Observed good datemarking, holding temperatures, and overall clean facility. The following recommendations were made:
1. Recommend supplying prep unit with a thermometer.
2. Recommend resurfacing or replacing cutting boards along the prep line.
3. Recommend using room temperature (65°-75°) water when setting up quat sanitizer.
- Person in Charge (repeated violation)
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.Form 1B available, no means to verify employees have been informed.
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning new gloves and engaging in food preparation.
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.
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12/04/2015 | Risk Factor | |
Food Supplier is US Foods. All proteins are precooked. Discussed Employee Health, EHS provided PIC with Form 1B for use and recommend reviewing and having employees sign. Discussed cooling of meatballs, and reheating temperatures. Observed good handwashing and glove use. Observed overall clean facility.
- 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.
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.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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.Observed Sanitizer at in use 3 compartment sink at 0ppm.
Correction: Adjust the sanitizing solution between 150 and 400 parts per million or otherwise identified by manufacturer's recommendations. PIC corrected to 200ppm.
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05/20/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Developing an employee health policy and reviewing the policy with the staff frequently. FDA Form 1-B was given to the PIC.
2. Observed a hose attached to the mop sink faucet and the other end of the hose extended to the bottom of the mop sink. There was no backflow prevention device on the faucet. Remove the hose from the faucet or provide a backflow prevention device on the faucet. The PIC removed the hose.
Observed excellent cold holding temperatures of foods.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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12/11/2014 | Risk Factor | |
Abbreviations: WIC-walk-in cooler, TCS-temperature control for safety, PIC-person in charge
Discussed the following with the PIC:
1. Cooling of the tuna salad (when using room temperature products) and cooling of the meatballs.
2. Employee health policy. A sample of an employee health policy will be emailed to the PIC.
3. Attending a food safety training course as soon as possible.
The overall facility is clean and well maintained.
- 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) Cooling, and (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: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. The PIC was not knowledgeable of the symptoms associated with acute gastrointestinal illness. There was no employee health policy in the facility.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following food cold holding at improper temperatures in the reach-in cooler behind the serving line: Cold cut deli meat-52F, Buffalo chicken-52F. The thermometer inside of the unit was reading 52F. The PIC removed all of the food from the unit and placed it into the walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not store TCS foods in the reach-in cooler until it is operating at a temperature that can maintain the foods at or below 41F.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Several working containers of glass cleaner are not properly labeled. The PIC immediately labeled the containers.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed cleaners stored with food on the shelf under the prep table. The PIC removed the cleaners from the area.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/17/2014 | Routine | |
chopped beef 37, chicken breast less than 2 hrs. 44, egg patty 34. Internal thermometer needed in walk-in cooler. PIC to adjust front reach-in cooler at, recommend temperature needs to be lower. Very clean, well organized establishment. Hose in mop sink should have end stored outside sink. Observed sanitizer container tested at less than 200 ppm level of Quat. sanitizer. Recommend level of sanitizer for cloth wipes be 200-400 ppm Quat. Corrected to 300 ppm. Discussed Employee Health procedures. PIC Serv Safe certification expired.
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
Observed dish detergent stored on shelf with food containers and vinegar. Recommend dish detergents be stored in area with other cleaners. Very clean establishment, well organized. Observed hand washing and glove usage. Thermometer needed in WIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed meats in prep area at temperatures above 41 degrees.
Correction: Recommend foods be cooled in WIC to temperatures less than 41 degrees. CORRECTED.
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05/13/2013 | Risk Factor | |
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