This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Ensure that the handwashing sink is provided with soap at all times as this is the only handwashing sink provided in the facility.
2. Please ensure that all food employees wash their hands with soap before putting on new gloves, when changing tasks and any other times after possible contamination.
3. Time/ temperature control for safety foods (TCS foods) prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours. Ensure that all TCS foods are 41° F before placing them on the salad bar. To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until the temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered.
Do not cool foods from ambient temperature in inserts in prep units. These units were not designed to cool foods, rather they are meant to maintain foods that are already cold. Use one of the other enclosed refrigerators in the facility to cool these foods.
Note: An updated Employee Health Policy Poster was provided to the Person in Charge and its changes and details were discussed with her.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on new gloves without washing their hands. .
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash their hands before putting on new gloves.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths on the back prep table next to the deli meat slicer.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Person in Charge placed cloths in a sanitizing bucket.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Chicken defrosted in the microwave from being frozen was observed in an insert on the salad bar at 60°F for less than 1 hour, hard boiled chopped egg was at 45°F on the salad bar for approximately 1 hour and cut tomato was in a covered dish on top of the prep unit at 51°F for 1 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Ensure that all foods cooled from ambient temperature or cooled after being defrosted are cooled to 41°F or below before being put out on the salad bar or in a prep unit. Person in Charge relocated these items to the 4 door unit in the back to properly cool.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: deli turkey and deli ham in the refrigerator in the back prep area.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Person in Charge to place date on these items.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that handsoap dispenser was mostly water mixed with a little soap at the handsink next to the prep station. This is the only handwashing sink in the facility.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge sent food employee to get more handsoap and new soap was provided at the handsoap.
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11/16/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure to cool the chicken breasts you cook in the morning to 41 degrees F before putting out on service lines.
*Repeat violations are subject to civil penalty*
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (Toppings at salad bar are in oncovered jars)
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination. (PIC moved them below the sneeze gaurd)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken breasts cooked and placed on salad bar before cooling to 41 degrees F on ice.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Chicken was discarded after lunch rush. PIC agreed to cool chicken to 41 degrees F before putting on salad bar.)
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: deli meats including ham and turkey.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. (PIC dated the deli meats during inspection)
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, ceilings in the kitchen are 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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04/14/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
The person in charge has an expired CFM card, but has a renewed Serve Safe certificate expiring on 9/28/19. She agreed to get a new FPM card as soon as possible and fax or email to me.
*Repeat violations are subject to civil penalty*
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. (Cooked chicken was placed onto salad bar open cooler to cool)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. (PIC agreed to cool quickly in freezer before putting on the salad bar line)
- Physical Facilities in Good Repair
Observation: Wall coving is broken in some places, and some wall tiles around the mop sink are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2015 | Routine | |
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling is not maintained in good repair.
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 floor in the prep area 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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10/01/2014 | Routine | |
Repair or remove broken equipment.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuce (salad bar). The lettuce was discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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07/08/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands for 20 seconds. EHS instructed food service worker on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor and the wall molding are 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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04/08/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers were removed during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. The crotons and etc. were in open containers not under the sneeze shield. Foods were placed under the sneeze shield.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: lunch meats.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee's coats were placed on top of the potato chips at the front counter. Provided a space for employee's belongings.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners were improperly stored with food at the front counter. The cleaners were removed and properly stored during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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01/09/2014 | Routine | |
- Critical: Employee Health Policy Requirements
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: employee health policy is incomplete. Each employee to fill out form.
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuces not refrigetated and temperature @ 58F. Lettuces moved to working salad bar.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: open lunch meats without a date mark.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Physical Facilities Good Repair
Observation: No sink stoppers for the 3 compartment sink..
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/27/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. You must ensure that foods are maintained at the correct temperature. Reheated soups and ground beef should not be placed into the hot well until it is capable of maintaining the temperature at 135
°F
or above.
2. Due to the design of the buffet refrigerator, it is unlikely to be able to maintain foods at 41
°F
or below. The unit is designed to have the lid closed, which aids air circulation and cooling. There is an option to use time as a control, which involves having a documented procedure which lists the items served and how you record the time that they are placed into the cooler, and how you will discard them after 4 hours. All potentially hazardous foods in the cabinet would require a time indicator, and no food can be displayed out of temperature control for more than 4 hours.
3. The CFM was quick to address issues raised.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: The CFM was not aware of the implications of a food handler having one of the big 5 illnesses
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)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Soup was observed at 89-110°F and ground beef at 123°Fin the bain marie.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Reheated to 165°F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Potentially hazardous food stored on the buffet was observed stored above 41°F. Mozzarella cheese 44°F, Boiled egg 53°F, Cut melon 47°F, crab stick 43°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All food to be discarded at 12:00 (4 hours after displaying in cabinet).
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (repeated violation)
Observation: Ham is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: A food handler was observed using the hand washing sink to rinse a cup.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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06/12/2013 | Risk Factor Assessment | |
Gave manager employee health policy form. Salad bar is now correctly set up with non-potentially hazardous foods in the unrefrigerated section of the salad bar. Covered condiments are in the area without a sneeze shield.
- Critical: Employee Health Policy Requirements (repeated violation)
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: employee health policy is incomplete.
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)
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03/07/2013 | Follow-up | |
Reinspect for compliance at salad bar and to bring copy of employee health policy.
- Critical: Employee Health Policy Requirements
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: employee health policy is incomplete.
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)
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Sneeze shiled is not of sufficient size to fit for all the units making up the salad bar.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuce @ 50F, bean sprouts @ 70F, cantalope @ 57F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: not date marking lunch meats.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- 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. Using 2 units under the salad bar that are not capable of holding foods at 41F. or below. Use the units only for non-potentially hazardous foods.
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.
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03/06/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation:
1. You must ensure that potentially hazardous food is kept at the correct temperature. Cold PHF's must be stored at 41
°F
or below, and hot foods at 135
°F
or above.
2. Ensure that you use the correct concentration of bleach at the 3 compartment sink.
3. The CFM was able to locate employee health information quickly on request.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Cooked rice was observed stored at 113°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: The following items were observed on the deli bar, stored above 41 - Crab at 43°F, Turkey at 44°F, Chicken at 44°F, Tomato and Mozzarella 60°F, Pasta Salad 60°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: Sliced Ham, Sliced Tukery
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Measured at 10ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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12/12/2012 | Risk Factor Assessment | |
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