Discussed employee health policy today and verifying temperatures. Observed good glove use and handwashing procedures.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Stored in sanitzer buckets between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Operator correcred during the inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that eggs, fish and some meats may be served raw and/or undercooked.
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. Operator agreed to post advisory when items are served undercooked during the inspection.
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03/02/2016 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Red sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator voluntarily discarded the red sauce during the inspection. Operator to review cooling methods with the staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fish, rice and sauces cold holding at improper temperatures
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. Operator voluntarily discarded the products during the inspection. Observations of the three door glass use may the frequent use may not be allowing the food to get to 41. Operator agreed to use it as a staging cooler no cooling in the unit at not to leave items over night in the unit. The back two door stack cooler is not holding food at 41. Operator to have staff verify temperatures and not use the units if food temperatures cannot be maintained at 41 or less.
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07/28/2015 | Risk Factor | |
Facility to come up with a system of verifying cooling and cold holing temperatures leaving logs for management.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked pasta, and salads mixtures noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discussed verifying temperatures after the products are made and that they were cooled in the proper time and temperature parameters. Leaving cooling logs for the operator. This is for both ambient and cooked products. Operator took corrective action during the inspection products still had some time so they spred out on a sheet pan uncovered operator to verify 41 degrees is obtained with in 1 hour.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: 1 door stack cooler behind the office cold holding at improper temperatures. Food found at the bottom of the unit observed at 45 degrees a the top 41. Deli meats saved from the buffet measured at 53 degrees.
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. Operator discarded products out of temperature during the inspection. Appears it could be an air flow problem. Operator discarded the deli meats during the inspection.
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03/25/2015 | Risk Factor | |
Operator to have pressure gauge replaced on the dishmachine, Discussed backflow prevention at the mop sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the two door stack refrigerator along the back hallway wall of the kitchen in the bottom to the unit cold holding at improper temperatures
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. Operator discarded foods during the inspection and called for repair during the inspection. Maybe due to blocked air flow.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) in the facility refrigeration is not properly dated for disposition. No date marking system observed.
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. Operator had staff date products during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator had staff but paper towels at the handsink during the inspection.
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11/18/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff observed handling basil with bare hands after it had been washed and it was not going to be cooked.
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. Pointed the issue out to the operator corrected onsite.
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. toppings for the ices cream station are not protected to prevent contamination.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Covering foods that are cooled from ambient temperatures and placing the in holding units not cooling units.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage and milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk was relocated during the inspection the sausage was voluntarily discarded during the inspection. The wait station upright digital read out was at 34 food temps were 50 and the internal temp when tested was at 50. Operator agreed to have maintenance look at the unit. The 4 door unit was cooling food at 39 on top the sausage was at the bottom of the was below multiple sheet pans air flow being blocked. Operator to come up with a solution to the issue.
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07/22/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed staff handling cantalope with bare hands after it had been cut.
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. Stopped the staff and discussed glove use the staff complied.
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03/18/2014 | Risk Factor | |
Employee health policy is in place observed good cooling methods today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Preparing vegetable plate 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. Discussed with staff corrected during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the drain in the tilt skillet used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of drain for the tilit skillet after use and before sanitizing to prevent the growth microorganisms on those surfaces. Operator to abtain a drain brush for this job.
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11/20/2013 | Risk Factor | |
Manger answered employee health questions during the inspection leaving a flow chart for the operator. Sanitizing, food storage order, handwashing, and glove use observed in compliance today. Had a discussion with management concerning verifying temperatures of cold prepared items after they are made to ensure 41 or less is obtained before placed on the buffet. Discussed verifying temperatures of all potentially hazardous foods after the buffet service.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Guspacho and cold prepared salads not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. The guspacho was iced and strired in the walk in to bring the temperature down appeared that themperature might have been elevated during preperation. Requesting that staff verify temperatures after a product is made to see if any cooing is needed to bring the temperature down before service.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles dusty at air conditioner in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/24/2013 | Routine | |
Leaving employee health information had a discussion with manager and staff. Discussed clean the tilt skillet and brushing. Facility provided sneeze guards for the desert and bread table.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Provide a lid and a straw for dirnks so that hands and surfaces do not become contaminated while working.
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04/15/2013 | Risk Factor | |
Questioned staff during the inspection concerning food inspection all question were answered correctly.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Sushi offered on the buffet without consumer advisory notice.
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.
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01/22/2013 | Risk Factor | |
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