| No violation noted during this evaluation. | 10/22/2015 | Routine | |
Follow-up: Temperature logs have been reviewed and cold holding temperatures have been held properly. Bottom of reach-in refrigerator holds at 45 degrees. Advised operator to only hold produce in unit or use ice to keep clams at 41* F or below. Cold holding intervention completed.
No violation noted during this evaluation. | 08/21/2014 | Risk Factor Intervention Evaluation | |
Cold holding and cooling assessment: Prep unit #1 and bottom of refrigerator were not able to hold foods at 41* F or below. All TCS foods discarded. Follow-up inspection will be conducted in 30 days to ensure cold holding issues have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage/tomato pre-sets and zuchini/tomato mixture 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.
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07/21/2014 | Risk Factor Intervention Evaluation | |
Discussed employee health and correction to violations. Permit issued.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of an employee jug is also used for drink ice.
Correction: Cease use of ice used as a cooling medium for employee items. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage/tomato and zuchini/tomato mixture improperly cold holding.
Correction: Food discarded. Ensure foods hold at 41*F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator at grill (bottom) was not holding at proper temperatures.
Correction: Repair/adjust equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Vent hood filters need to be cleaned.
Correction: Clean vent hood filters.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pan and containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep areas
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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07/21/2014 | Routine | |
FRisk factors have been corrected. No insects observed (new bug light replaced), prep unit holds at 41* F on the top and 37* F below. All critical violations have been corrected. Permit will be issued when payment is made. Operator will take food management course with 90 days. All food service employees must have food handler's card w/n 90 days.
No violation noted during this evaluation. | 06/26/2013 | Risk Factor | |
Discussed the following with the operator: food temperatures, date marking, consumer advisory, food additive. Operator must obtain food management certification w/n 90 days. Employee food training curriculum will be reviewed. Food handler's cards need to be obtained within 90 days. Parasite destruction letters and "farm-raised, pellet-fed disclaimer" for tuna and salmon have been provided and are on file. Will follow-up with operator to ensure uncorrected critical violations have been resolved prior to permit issuance.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees failed to wash hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and donning gloves.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: An insect was found in food additive and is unsound.
Correction: Ensure food is safe and unadulterated.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the shellfish are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (tomatoes) with their 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Soiled and improperly cleaned knife used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Miscellaneous Sources of Contamination
Observation: Vegetables were found nesting in other food products on prep line.
Correction: Avoid the nesting of food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes (diced & sliced) were not holding at proper temperatures.(50*F)
Correction: Store tomatoes at 41*F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit need to be adusted to hold foods at 41* F or below.
Correction: Adjust or repair prep unit.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep line are heavily scratched and scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facilities in the kitchen are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stick, towels, and equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and surplus equipment were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary to prevent harborage conditions.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep (20 foot candles) & grill area (10 foot candles).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Employee Accommodations, Designated Areas
Observation: Employee items were improperly stored in prep area.
Correction: Store employee items in designated area.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair
Correction: Maintain floors in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Several flies observed in food prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/24/2013 | Routine | |
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