The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Provided cooling sign to the person-in-charge (PIC) to help with cooling process.
No violation noted during this evaluation. | 08/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- A cross contamination prevention guidelines handout was provided to the person-in-charge (PIC).
- Monitor hot holding and reheating temperatures as discussed with PIC. Use the temperature guidelines that was posted on the walk-in cooler door.
- Use a food thermometer to check food temperature at the hot-line and cooked food for hot-holding.
- Active Managerial Control information was discussed with the PIC.
The next inspection will be in approximately six months.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when in hot holding and being reheated.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature: Turkey reheated from 130F to 144F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Turkey was reheated to 165F for 15 seconds.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Turkey (130F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Turkey was reheated.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Swiss cheese and American cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Cheese packages and individual wraps were dated.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cookline was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Make the handwashing sink available to employees at all times.
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02/24/2015 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Chlorine concentration 3 vat sink initial/final: >200 ppm, 150 ppm. Provided contamination poster in Korean with appropriate cooking temperatures as an instructional aid/reminder. Discussed public health significance of encouraging frequent and proper handwashing by keeping handsink fully accessible. The following good retail practices were discussed during the inspection: 1) Provide thermometer scaled appropriately for measuring cold hold temperatures. 2) Wiping cloth stored on counter rather than in sanitizer solution. 3) 4 dr prep cooler not maintaining food at proper temperature. Prep cooler not to be used for storage of TCS (PHF - potentially hazardous foods) until it is serviced and is able to maintain potentially hazardous foods at required cold hold temperatures. 4) rmove carpets from rear dry storage area to provide a smooth, easily cleanable, non-absorbent floor surface. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced cheddar/sliced provolone/sliced deli turkey/sliced deli ham/whole orange - reference/shredded cheddar cheese in 4 dr prep cooler: 55/56/51/50/44/51 degrees F.
Correction: half and half in caraffe at serve serve coffee condiment station: 58 degrees F.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cookline was blocked at the start of the inspection, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to handwash station.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. NOTE: Handwashing sign provided and posted during the inspection.
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08/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink 100 ppm. Methods to maintain required cold hold temperatures for foods in prep cooler top were discussed with PIC.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Drinks in rear storage room.
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. NOTE: PIC had drinks relocated.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes (2x)/cooked sliced potatoes(2x)/sliced ham (2x) in prep cooler top: 48,45/44,45/47,48 degreese F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC relocated foods to interior of prep cooler.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: carboard boxes used to store deep fat fryer baskets on bottom shelf next to deep fat fryer.
Correction: Non-food contact surfaces that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: upper plate of beverage dispenser above nozzles, individual drink contianer racks in walk-in cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC had cart relocated to restore access.
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02/11/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Good retail practices discussed during the inspection: 1) Hand sink at cookline slow to drain. 2) Plumbing underneath handsink at cookline leaking 3) Beverage dispenser plate above nozzles must be cleaned as often as necessary to prevent accumluation of drink residue.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a warewashing sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. NOTE: PIC discussed with employee.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes/sliced ham in 4 dr prep cooler top. (57/55 degrees F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC relocated food to another cooler and replaced with food at required temperature.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC removed obstructions.
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09/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Sanitizer concentration in 3 vat sink (>200 initial/ final. PIC provided EHP plan, but had not yet obtained signed employee reporting agreements. PIC will explain agreement and EHP details prior to having employees sign the employee reporting agreements Copies of signed agreements will be provided to the health department within 14 days. Walk-in cooler not maintaining required ambient temperature. All potentially hazardous stored in the walk-in cooler were relocated/disposed during the inspection. Owner scheduled service of walk-in cooler during the inspection, and technician arrived prior to the end of the inspection. Technician advised high ambient temperature was due to a coolant leak,and that leak was repaired. Walk-in cooler temperature was reduced to 45 degrees F prior to the end of the inspection. EHS discussed public health significance of insuring all employees are fully and regularly trained in proper handwashing/glove use. NOTE: PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. NOTE: Discussed proper cold holding and other time temperature relationships with PIC.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, PIC provided a copy of the Employee Health Policy (EHP) in a red folder, but no employee reporting agreements had been signed.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, and donning gloves. NOTE: Discussed importance of washing hands prior to donning/changing gloves with PIC who explained it to the employee.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Unsliced ham/whole turkey breast/raw shell eggs/chicken noodle soup in walk-in cooler. Sliced tomatoes/sliced ham in 4 dr prep cooler top. Raw shell eggs on prep surface next to griddle. Milk/half and half in insulated carafes at customer coffee service station. NOTE: PIC relocated all foods that had been out of temperature less than 4 hours, and could reasonably cool to 41 degrees F or less within four hours of first being out of temperature. PIC disposed of all foods that had been out of temperature for > 4 hours. Limited amount of potentially hazardous foods in the walk-in cooler at the time of inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cookline was blocked at the start of the inspection, preventing access by employees for easy handwashing. NOTE: Cart blocking the handwashing sink was removed.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution at the 3 vat sinkwas measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE: PIC diluted the sanitizer solution.
Correction: Maintain the concentration of chlorine solution at 50 -100 ppm. Verify concentration using the appropriate test kit.
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04/02/2013 | Risk Factor | |
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