No critical violations observed. All the cold holding items at buffet (example, packaged butter, cream cheese, milk) was marked with time.
Keep up the good work!!
- Sanitizing Solution Test Kit Accurate & Used
Observation: The test kit for chlorine being used is not accurate. When tested with EHS' chlorine test strip the sanitizer was at 100 ppm. The chlorine test strip present at facility barely changed any color.
Correction: Please get new chlorine test strips.
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03/28/2016 | Routine | |
Note: Breakfast time 6 am to 10 am. They discard all the leftovers.
REMINDERS:
1) Check reheating temperatures sausage links, omelet, and other food that is holding hot. It should be 165F or more.
2) Recommend checking refrigerator temperatures and food temperature inside to make sure it stays at 41F or less. Maintain a log.
3) Provide accurate chlorine test strips. Note: The new test strips that the manager had was not changing any color. The sanitizer was at good concentration during inspection. Provided few test strips.
4) Observed half&half and few more items had time labels at buffet. Please make sure you label boiled eggs, cut fruits, packaged butter, packaged cream cheese and whip cream also.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed boiled eggs, packaged butter and cream cheese and cut fruits were not labeled with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Inner surface of ice bins had black mold dots.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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09/30/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands with gloves on.
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 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their fingers preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: Turkey links 126F.
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. Note: Reheated to 165F. Also, recommended the manager to use metal pans instead of plastic pans for hot holding. They discard all the leftovers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: packaged butter 59F and cream cheese 61F at buffet. Note: They have new containers with cold plate on bottom of the container. Shredded cheddar cheese 45F and packaged cream cheese 51F --True 2DR upright refrigerator.
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: Discarded all items. Discussed with manager that the container is not capable of keeping the foods at 41F or below without ice. The manager agreed to use time as a public health control 4 hours staring tommorrow.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Inner surfaces of ice machine are not being cleaned as required. Observed brownish mold accumulation on inner surface of the ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the kitchen.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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02/05/2015 | Routine | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. For 3 compartment sink.
Correction: Obtain a BLEACH, test kit.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (repeated violation)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Faucet temp was at 105F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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02/26/2014 | Routine | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
1. Food protectors/sneeze guards have not been installed at the self-service food line.
2. Construction of the wall behind food service line has not been completed.
3. Two walls at the food preparation and food storage have painted concrete finish which does not meet code. The walls are not smooth, are not nonabsorbent and are not easily washable. You may install painted dry wall, F.R.P or plaster.
4. Storage shelves have not been provided at the food preparation/storage room.
5. The three-compartment sink water faucet reaching to all three-compartments has not been installed.
6. Opening at the lower end of back door has not been sealed.
7. The ice make drain line has not been installed.
8. One refrigeration unit has an ambient temperature of 46 F degrees. Temperature of 41 F degrees or lower is required.
9. A number of food service equipment, including the coffee maker and juice machine have not been installed.
10. The mechanical dish washing machine is not read for testing.
11. Storage for clean utensils has not been provided. Approved plans calls for a shelf on the wall behind the three-compartment sink.
*Renovation construction and equipment installation are not approved at this time. Owner/Contractor shall correct the above listed items and schedule for a final follow-up Health Department inspection.
No violation noted during this evaluation. | 03/20/2013 | Other | |
- 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, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following bowl using their bare hands:
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as scoop. It is recommended that the scoop be placed on a cleanable material such as a tray, on top of ice maker.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Ice scoop.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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03/01/2013 | Routine | |
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