| No violation noted during this evaluation. | 01/29/2016 | Routine | |
The operator provided a digital metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and prepared teriyaki chicken strips, on the front service display cold table were cold holding at improper temperatures ( teriyaki chicken strips-45F, cut tomatoes-48F). the operator removed and rapidly cooled the TCS food items..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken strips and tuna salad in the refrigeration unit is not properly dated for disposition ( the TCS food items were observed dated 8/1/15 and a container in the front undercounter cooler were observed dated with an expiration date of 7/30/15).
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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07/31/2015 | Routine | |
The hot water at the front service handsink measured 107 degrees F and the warewashing sink measured 101 degrees F, at this time.In addition, the person-in-charge, provided a plumbing repair job invoice dated 1/24/15 from .T. Camden Inc., repairs to the handsink and the warewashing sink.
No violation noted during this evaluation. | 01/27/2015 | Follow-up | |
The operator provided a digital metal probe thermometer and quat test strips during today's inspection. Due to lack of hot water at the warewashing sink and front service handsink, adequate sanitization of the utensils and equipment, as well as handwashing is not effective. Re-Inspection for the availability of hot water at all handsinks and the warewashing sink is scheduled on/about 1/23/15,
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of roast beef on the front service display cold table was cold holding at improper temperatures ( roast beef measured 60 degrees F and held > 4 hours). The operator discarded the food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at front service and the warewashing 3 compartment sink was measured at a temperature less than 100°F ( the handsink measured 56 degrees F and the warewashing sink measured 58 degrees F). Hot water is availabe at the male and female restrooms handsinks, in the facility
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/21/2015 | Routine | |
Note: I informed the operator to remove the soap and paper towel dispenser from the front handsink , if the front sink is not the designated food processing handsink and an accessible handsink utilized by the food worker is available for handwashing.
---An Employee Health policy (FDA Form 1B) was again issued to the person-in-charge, at this time.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed around the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/31/2014 | Follow-up | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection. The sanitizing solution at the three compartment and sanitizing bucket tested at 150 ppm quat., I discussed with the operator to have the dispenser calibrated to an appropriate concentration
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, which were mounded on the front display cold table, were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front service display cold maketable, front undercounter cooler and the dining area reach-in cooler..
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.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in adjacent and under the front service sink plumbing lines.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed around the rear exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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 ( front service handsink, where a soap and paper dispensers are mounted).
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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07/15/2014 | Routine | |
The operator provided a metal probe thermometer and quat. test strips during today's inspection.
Note: Indirect waste was observed not provided for the three compartment warewashing sink, this observation was discussed with the person-in-charge at this time.
- Critical: Employee Health*
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: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (the male food worker after preparing a customer sandwich, handling money and touching his face
Correction: he then donned gloves to prepare a customer sandwich order without conducting handwashing between the activities)
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (the front service wiping cloth tested at 0 ppm quaternary ammonium).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (boxed bread dough were observed stored directly on the floor in the walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient air temperature measuring device (degrees F) located in the front service under counter refrigeration unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service display cold bain marie/cold maketable unit.
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.
- 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 (front service food processing handsink- soap and paper towels are available in the front food processing 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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11/20/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple cold cuts, tuna salad, cut tomatoes, multiple chicken products and barbecue on the front display cold table and those food products stored in the front undercounter cooler were observed cold holding at improper temperatures (product temperatures measured between 47 degrees F - 57 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the front undercounter is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
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05/13/2013 | Routine | |
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