- PIC does not have a written employee illness policy.
Manager noted that he is attending a PIC training on 9/15/15 presented by CCBH. I explained the foodborne illnesses and related symptoms. PIC will gain an even better understanding after class is completed on exclusion and restriction
- Food employee was demonstrating good hygiene practices.
- Observed excessive bare hand contact of raw foods.
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- Foods are received from the following sources: Sysco
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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09/14/2015 | Critical Control Point Inspection |
- Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Observed employee washing hands in both prep sink and three compartment sink
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Observed excessive bare hand contact of raw foods. Observed employee slicing carrots with his bare hands
To prevent contamination, food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- Food storage containers are not properly labeled. Dry storage bins were not labeled throughout kitchen. Water bottle was not labeled
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
- Critical: Observed food in contact with an unclean surface. Observed foods such as cut lettuce sitting directly on refrigerator shelf
To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils or single-use and/or single-service articles.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed various food items stored on the floor of walk in cooler and freezer
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Miscellaneous sources of contamination observed. Observed nesting of ready to eat foods at prep tables
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Observed re-use of single-service or single-use articles. Observed food being stored in original cans and not in an appropriate food grade storage container
Single-service and single-use articles may not be reused.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed utensils being stored in food containers in reach in and walk in coolers
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
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09/14/2015 | Standard Inspection |
- Food employee(s) are not using proper procedure when washing hands and arms. Observed food employee washing hands in food prep sink.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- The hand washing sink(s) were not accessible for convenient use by employees. Hand washing station in kitchen was blocked by trash can and containers.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms. Corrected - trash can/containers removed.
- Discussed proper hand washing procedure, hand washing sink vs. food prep sink.
- Discussed cooling procedure, proper cooking temperatures.
- Food received from an approve source.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
- Observed raw meat and shrimp thawing under cold, running water.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed improper storage of food items. Observed food items (ex= soy sauce, shrimp, raw meat) being stored in containers on floor of walk-in cooler. Items (ex=fish, raw meat, lettuce) in walk-in cooler and reach-in cooler of kitchen were being stored without a cover. Several containers were stacked on top of each other, allowing for the bottom of one container to touch the food items in container below it.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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12/16/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. Observed food employee washing hands in food prep sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Observed improper use and/or maintenance of wiping cloths.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
- Observed improper storage of food items. Observed food items (ex= soy sauce, shrimp, raw meat) being stored in containers on the floor of walk-in cooler. Items in walk-in cooler and reach-in cooler of kitchen (ex= lettuce, mixed veggies, fish, raw meat, shrimp) being stored without a cover. Several of these uncovered containers are stacked on top of each other, allowing for bottom of container to touch food items in container below it.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store all containers of food at least six inches above the floor. Provide a cover for open food items that are not in the cooling process.
- TCS foods were not properly thawed. Observed raw meat and shrimp thawing in 3 comp sink.
TCS food shall be thawed as required in this rule. Thaw frozen food items in food prep sink.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Items in walk-in cooler (ex= raw chicken, fish, lettuce) were being stored without a date mark.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of grease on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. Clean oven hood to prevent contamination of food.
- Equipment and utensils are not being air dried. Observed kitchen utensils being stored in sanitizer buckets.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
- Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed kitchen utensils being stored on open, empty egg cartons.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. Discontinue storing utensils on egg cartons.
- Critical: The handwashing sink was not easily accessible. Hand washing sink in kitchen was blocked by trash can and containers.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected - trash can/containers removed.
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12/16/2014 | Standard Inspection |
- Discussed exclusions and restrictions of ill employees.
- Discussed proper hand washing procedure and using gloves when required.
- Hand washing facilities are properly supplied.
- PIC stated reheating temperature of TCS food items (ex= chicken, rice) as 140.
Discussed proper reheating procedure with PIC. Reheat to 165.
- Food received from an approved source.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Facility does not served animal foods in raw or undercooked form.
- Chemicals stored separate from food to prevent chemical contamination.
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09/29/2014 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. PIC stated reheating temperature of TCS food items (ex= chicken, rice) as 140.
To prevent pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices. Reheat to 165.
- Observed improper use and/or maintenance of wiping cloths. Observed wiping cloths being stored outside of sanitizer buckets.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in walk-in cooler (ex= chicken, raw meat, lettuce) being stored without a date mark.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. Observed cardboard lining metal racks in walk-in cooler.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard to provide a smooth and easily cleanable surface.
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. Measured concentration 0ppm for bleach in 3 comp sink.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
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09/29/2014 | Standard Inspection |
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