Operator has plans to replace dishmachine with a low temp machine and to improve the dish pit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in the two door speed rack and food in the olive case 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 agreed voluntarily discarded these foods during the inspection and call refrigeration specialist.
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06/17/2015 | Risk Factor | |
Leaving information for the manager in charge of the cafe concerning employee health.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Storing knives in the santizer 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The burrito with cooked chicken product was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator instructed staff to reheat the product to 165 during the inspection verify with a calibrated food thermometer.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.) The temperature gauge is not working.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Downstairs door is not provided with a self closure device.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors in the dishwashing area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2015 | Routine | |
Deli case operating from 40 to 32 salad bar temps 35. Time as a control in place for the fried chicken. Operator has a plan weekly to defrost deli case the case was frozen up last week. Discussed controls and corrective actions for cold holding issues.
No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
A follow up inspection will be conducted on the 20th for the above violations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food on the salad bar, and in the deli case cold holding at improper temperatures
Correction: Salad bar unit was not turned on. Operator discarded product found out of temeprauture on the salad bar. Deli case temperature was adjusted down during the inspection. Operator to ensure foods held in the case maintain 41 or less if not relocate or discard product. Operator to call refrigeration specialist to asses the equipment.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Fried chicken and rotisserie chicken for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Product was marked with a discard time of 2:00 and was still observed in the unit after 3:00.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Operator discarded product during the inspection.
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10/14/2014 | Risk Factor | |
Facility has a time marked on the fried chicken in and discard times. All refrigeration has been repaired besides the deli case facility currently using time as a control. Management working with a refrigeration company to repair the unit. Management to notify the Health Department when the unit is repaired. Staff to continue to monitor temperature multiple times a day.
No violation noted during this evaluation. | 06/11/2014 | Other | |
Operator to verify more times in the day of food and equipment temperatures currently once a day,. Operator to have refrigeration company look at equipment especially air flow in the display case. If cold food temperatures cannot be maintained at 41 degrees or less the only option is time as a control. Proper documentation is required to be in place if this method is used. Time product was removed and verify 41 degrees of the product, and a time it is to be discarded. Another follow up for these two items will be conducted on Wednesday June 11th.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the display case, cheese and olive open air case, and the deli bar cold holding at improper temperatures
Correction: Operator to use time as a control on the end of the display case and on the deli case until food temperatures can be maintained at 41 degrees or less. The olive case all items that are potentially hazardous will be moved to another case so that they can be maintained at 41 or less. Operator to verify food temperatures multiple times a day and take and document corrective action. Refrigeration specialist to be called to discuss solutions to the issues.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Fried chicken and rotisserie chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator agreed to mark these products during the inspection facility has been recording temperatures showing that they cannot be held above 135 degrees. Operator to verify the temperatures of the rotisserie chicken to see if it needs to be time as a control as well. The rotisserie chicken can not be used in other products if hot cannot be maintained at 135 degrees.
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06/09/2014 | Follow-up | |
Request management come up with a corrective action plan for the observation that were observed out today. A follow up inspection will be conducted on or around Monday June 9th. Operator also agreed to have a pressure gauge installed for the rinse on the dishmachine and have the temperatures checked out by dishmachine company. Dishmachine did turn wax paper put the gauges did read low on the wash and rinse at different times. E-mailing employee health information to the operator. Discussed policy with management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the far left of the prepared case, food in the salad bar, the cheese case, and the deli bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some food was relocated some was discarded, some time as a control has been put in place. Discussed verifying temperatures daily and instituted temperature logs to verify temperatures daily.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. For the fried chicken and the rotisserie chicken in the hot box.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Operator agreed to have time documentation in place for the chicken in the hot box.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the coffee bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soap during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the coffee bar.
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 provided paper towels during the inspection.
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06/02/2014 | Risk Factor | |
Operator to come up with a written documentation for time as a control for the cooked products were 135 cannot be maintained. Operator to notify the health department once the dishmachine has been repaired. Leaving handouts for employee and food temperature logs.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza, hot sandwiches, fried chicken and breakfast sandwiches for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. The operator to come up with a written system for these products because they could not be held at 135 or above. The products today were still within the 4 hour window operator agreed to discard after 4 hours.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 155-165 while the actual temperature was 120.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Operator agreed to wash rinse and sanitize all equipment in the three compatment sink before running through the dishmchine operator to notify the health department once the dishmachine has been reparied.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the of the shelving in the downstairs kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quantinary ammonia at proper concentration of 200-400 and immerse or expose food contact surfaces to sanitizing solution for adequate time. Operator changed out the sanitizer during the inspection and when tested was found within the proper range.
- Physical Facilities in Good Repair
Observation: Floors and walls in the dish room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/07/2014 | Routine | |
Discussed verifying all temperatures with the manager to ensure equipment and procedures are working. Discussed time as a control written procedures for hot foods held if temperature can not be maintained above 135. Reviewed employee health procedures with management.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures in the hot box upstairs.
Correction: Operator agreed to use time as a control on this batch typically their system is time as a control but no documentation is in place. The units temperature was turned up during the inspection. Operator to verify it holds hot foods above 135 or higher or come up with written procedures for time as a control.
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09/25/2013 | Risk Factor | |
Asking management to email a corrective action plan for the sandwich bar upstairs. Employee health is in place. Discussed employee drinks with staff and management.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over deli meats in the down stairs WIC.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected during the inspection. Explained food storage order to staff during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the sandwich bars upstairs.
Correction: Operator coming back to verify temperatures in one hour. Asking the facility to look at their processes and verify temperature. The unit is cut off at night to defrost and cut back on in the mourning and then stocked concern the unit is not down to temperature when the food is stocked. The facility is to use time as a control if temperatures can not be maintained. If in one hour 41 or lees is not achieved operator agreed to discard product. Asking management to email corrective action plan for this risk factor.
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05/29/2013 | Risk Factor | |
Leaving equipment logs for the operator. Facility discussing a renovation request copies of the plans for the renovation when complete to determine if a plan review will be required. Specification sheets will be required for any new equipment.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. In the prepared foods walk-in downstairs.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food at the far end of the prepared foods case, sheperadrs potatoe salad, and pimento cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods wher relocated and opened to cool down during the inspetion. Leaving equipment logs for the operator. Operator going to have refrigeration specialist to look at the equipment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving and speed racks has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in three comparment sink area and the back Kitchen up staris is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Wall in the dish area is not maintained in good repair. Has a hole and some water damage.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls espcially at the juncture throughout the facility 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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02/11/2013 | Routine | |
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