This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure foods are covered in refrigeration units, so that they are not subject to contamination.
2) Remind staff to not use wiping cloths under cutting boards.
3) Great holding temperatures observed.
4) Great hand washing observed.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: items in the 1 door reach-in refrigerator on the cook line uncovered.
Correction: Foods shall remain covered at all times.
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09/09/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Keep foods covered in your refrigeration units if they are not located to where they are not subject to contamination.
2) Remind employees that they shall not wear any jewelry (watches, bracelets, etc) when doing food preparation.
3) Great temperatures observed!
FPM is very knowledgeable and corrected items immediately. Keep up the great work!
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: sauces uncovered in 2-door reach-in refrigerator.
Correction: Foods shall remain covered at all times. (FPM corrected onsite)
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05/12/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure that foods, once done cooling, are covered when placed in the refrigerators.
Great holding, and cooking temperatures observed. Food Protection Manager (FPM) was very knowledgeable and helpful. Thank you! Keep up the good work!
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: several items (sauces) left uncovered in 2 door refrigerator on multiple shelves.
Correction: Foods shall remain covered at all times. (FPM corrected)
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01/23/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Replace damaged door gaskets on the following refrigeration units: 3 door low cooler (dairy products, salad greens) and 2 door upright cooler (closest to dish machine).
2) Monitor the 3 door low cooler to ensure that it maintains temperatures of time/temperature control for safety (TCS) foods at 41F or below. If it continues to have elevated temperatures then you need to discontinue its use until it can be repaired and properly hold TCS foods at temperatures of 41F or below.
Good hot hold and cooking temperatures observed. Food Protection Manager (FPM, formerly known as CFM) was very knowledgeable).
AHD Food Safety Information Pack given and discussed.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 3 door low cooler across from cook line was observed at ambient temperatures of 43F with food at 41-43F (door was slightly open at start of inspection).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Monitor unit to ensure that temperatures lower and that it can maintain food temperatures of 41F or below. (By end of inspection theunit was at 42F closest to the door and 40 in the back of the unit).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: true 2 door upright cooler (to the left of dish machine), 3 door refrigeration unit across from cook line.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the basement outside the walk-in cooler is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room door is not tight fitting.
Correction: Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (back door was observed slightly ajar and not closed tightly upon start of inspecction).
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: Observed that the flooring in the basement is not maintained in good repair. (Tiles are in disrepair, thus the floor is not longer smooth, durable and easily cleanable).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/15/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following observations require attention:
1. Observed live roaches crawling in and out of the hole in the corner tile coving behind the True 2-door upright refrigerator and adjacent to the mechanical dishmachine. Certified Food Manager showed most recent invoice from pest control service, make sure on their next visit they treat this active area to prevent harborage conditions and eliminate rodents.
2. Plumbing is leaking in the basement which shall be maintained. Please repair leak.
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Form completed for the use of time rather than temperature as a control measure for Time/Temperature Control for Safety (TCS) foods at the lunch buffet line. Please keep form on file at food facility for future regulatory authority.
--Repeat violations are subject to civil penalties.
Note: Keep Cold Foods Cold handout provided. Make sure your refrigeration units are properly cold holding Time/Temperature Control for Safety foods (TCS) at 41
˚
F or less with the approaching spring/summer seasons.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: cold Time/Temperature Control for Safety foods (TCS) at the lunch buffet line. As per manager, items are brought out of temperature control around 11:15 AM and served until 2:30 PM and then either the employees eat the remainder of the product or the food is discarded.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completing Time as a Public Health Control form completed.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (kitchen hand sink).
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands. Corrected by providing hand washing signage.
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04/02/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The Certified Food Manager was very helpful and knowledgeable in food safety.
No violation noted during this evaluation. | 12/31/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all BIG 5 illnesses or all reportable symptoms. Employee Health information provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop at bar stored with handle touching food.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (upright reach in refrigerator opposite cook line at 50F
Correction: discontinue use of this unit for potentially hazardous/temp. control foods until repaired. Lower temperature for prep unit (mid line) to adjust for periods of heavy use.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Unwrapped single-service items were provided at the consumer self-service counter (straws at bar)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling in basement storage is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/18/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Single-use gloves should be used for only one task and discarded when damaged, soiled or when interruptions occur in the operation.
-Consumer advisory must be provided to customers since meats are being served undercooked and raw eggs are used in salad dressing.
- Back door must be kept closed (except during times of delivery) and threshold must be repaired
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:ice. (ice scoops stored laying in ice so when employees grab scoop they touch the ice with their bare hands)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was being stored over raw shrimp in reach in.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives at prep area placed/stored on towel.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation (employees were wearing their gloves and performing non-food tasks such as touching their phone. They did not remove their gloves to do this nor did they change gloves when going back to work).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: lamb kabob (undercooked) and salad dressing made with raw shell eggs.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required (observed organic growth on ice machine at bar and basement).
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped single-service items were provided at the consumer self-service counter (straws at bar)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connections are leaking (in basement storage
Correction: standing water observed).
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door is kept open
Correction: back door threshold needs to be repaired
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (stairs leading to dry storage)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that the ceiling over food in basement is not maintained in good repair (water damage) .Handwashing sink at side door area is falling off the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the shelves in the walk in refrigerator (basement) is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/11/2013 | Routine | |
This visit was made to conduct a risk assessment.
Good temperatures observed. Good hand washing observed.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Plate being used to scoop out rice (corrected).
Correction: Use utensils with a handle to scoop out rice (prevents bare hand contact).
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02/22/2013 | Risk Factor | |
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