The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection. Per discussion with the manager on duty, the facility does not cook food items from raw animal products.
NOTE:
- Call the pest control service company for drain flies issue and provide a service receipt to the Health Department with in 14 days.
- Keep the back and front prep areas moist free.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back by the 3-vat sink area and front prep area were 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. HAND SINK WAS MADE AVAILABLE TO WASH HANDS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front service handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed drain flies around the back sink area and front service areas.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. REMOVE THE WET TOWELS FROM PREMISES FREQUENTLY TO HELP REDUCE MOIST ENVIRONMENT. PROVIDE A SERVICE RECEIPT TO HEALTH DEPARTMENT WITH IN 14 DAYS.
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03/24/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Observed the trash area in the back of the premises and saw worn couch sitting next to the dumpster. Per person-in-charge (PIC), the public throw solid waste (i.e. couch) in the dumpster area. Advised the PIC to work with property management to put sign or some preventative action.
- Provide service receipt for pest control and Summit 1-DR UC refrigerator with in 14 days.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Diced Tomatoes (44F) in True 2-DR prep Refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Food item was discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ice Cream in Box (48F), Soy Milk in Box (44F) in Summit 1-DR Undercounter Milk Refrigerator at bar and Chicken Salad (50F) in True 2-DR prep Bottom.
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. Food items were discarded. Discussed with the PIC.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Summit 1DR Undercounter Refrigerator (Initial/Final - 52/44).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The operator re-adjusted the thermostat to reduce the temperature in the unit. The ambient air temperature is not maintained. Repair the unit and provide a service receipt to the Health Department with in 14 days.
- Equip / Food-Contact / Cook Equip / Free of Deposits (corrected on site)
Observation: Surface of microwave was observed soiled and not free of deposits.
Correction: Discussed with the PIC and have it cleaned.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed fruit flies in the kitchen areas.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Observed the pest control service receipt. The premises is working to eliminate fruit flies. Provide a service receipt for next pest control service with in 14 days.
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09/24/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- Observed the fruit flies in the back and prep areas. Also observed the pest control contractor's report that they have been working on treating on eliminating the fruit flies.
- Hang the wet mop by the mop sink to dry. Discussed with the person-in-charge (PIC).
- Date marking information was discussed with the PIC and provided a date marking handout.
- Active Managerial Control information was discussed with the PIC.
- 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: Sliced Cheese/Bulk cheese and bulk deli meats in the Randell 2-Dr upright cooler and True-2 Dr prep cooler.
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. Food items were date marked.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Chicken salad at the True 2-DR prep cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. Food item was date marked.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back 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. Hand washing sink in the back was made available to employees to wash hands.
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04/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sanitizer: 150 ppm.
- 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 roast beef/sliced turkey fresh mozzerella in prep cooler: 45/46/46.
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: Discussed with PIC. Prep cooler determined to overloaded. Majority of TCS foods relocated to another cooler. Remaining foods observed to be cooling, and cooler ambient temperature reduced during the remainder of the inspection.
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11/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration in 3 vat sink: 100 ppm. Discussed the public health significance of proper date marking and provided date marking fact sheet. The following good retail practices were discussed during the inspection: 1) Continue repair work on espresso cabinet and counter to provide structurally sound cabinet and counter with smooth, easily cleanable surfaces. 2) Repair gaskets on 2 dr prep cooler. 3) Avoid double-stacking food containers in prep cooler top, and use metal containers when possible for maximum heat transfer.
- 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 deli turkey/ sliced deli roast beef in 2 dr prep.
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: Both deli meats were relocated to freezer for quick chill. Both deli meats were in double stacked containers. Discussed with PIC. Extra plastic container will be removed, meats will be placed in a single metal pan in direct contact with cold source.
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03/21/2014 | Risk Factor | |
The purpose of this visit was to connuct a routine risk evaluation. Chlorine sanitizer in 3 vat sink: 75 ppm.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: cases of beer in kitchen area.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half and half 32 oz in 3 dr beverage display cooler bar: 46 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 disposed of carton half and half.
- Physical Facilities Good Repair
Observation: Observed that the cabinet and counter at expresso maker is not maintained in good repair.
Correction: Repair the damaged cabinet and counter to provide smooth, easily cleanable surfaces and restore structural integrity. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the non slip mats in the bar area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/06/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution concentration in 3 vat sink: 50 ppm.
The following good retail practices were discussed during the inspection: provide thermometers in all coolers, clean UNO countertop oven minimum every 24 hours or as needed, clean fixtures in men's restroom as needed.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/28/2013 | Risk Factor | |
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