All food temperatures taken were internal.
Notes: Seal bare wood shelf at back hallway doorway, store canned beverages and cups off the floor, store cell phones in a designated place (not on flour and not on clean dish rack), ceiling tiles have grease stains.
- Critical: Temperature* (corrected on site)
Observation: Refrigerated milk (51*F) received at inadequate temperatures.
Correction: Foods bought from store are not transported under refrigeration. Foods that are not frozen, such as the milk may not stay at 41*F or colder during transport. Transport refrigerated foods in coolers, or quickly to ensure they stay at 41*F or lower. Milk was purchased 45 min ago and will be paridly chilled.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers (sugar, flour etc.).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses, some have handles down in the food product, other do not have a handle.
Correction: Dispensing utensils should have a handle. 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork hot holding at improper temperatures. The hot holding cabinet does not work, so sternos are added, the seal is missing, so the cabinet does not shut all the way. This unit is not capable of keeping foods hot for long priods of time. The pork was not recently cooked and a single piece.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Monitor food temperatures and when they start to fall into the lower 140's, remove them from the unit and place on steam table or cool. POrk was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) stew chicken, jerk chicken, oxtail, yellow rice, beef, curry chicken, rice and peas, cabbage, stew beef in the refrigeration unit is not properly dated for disposition.
Correction: A log was madeMark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: reach in front of kitchen is down, rusted shelves under prep table and walk-in cooler, gasket to hot holding cabinet torn, reach-in cooler door gaskets torn.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment is noted in need of cleaning: some refrigeration unit doors/handles, refrigeration door gaskets, walk-in cooler chelving rack, lower prep table shelving, doors, microwave front, some food containers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Tongs and cutting board stored on cloth.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. These items can't be stored on cloths because wiping cloth harbor bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front of the kitchen is being used for purposes other than washing hands, pan stored on handsink blocking assecc. The back handsink is blocked by a hot holding cabinet.
Correction: The handwash facility identified above is to be used for washing hands only.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at all hand sinks.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents, door is observed left open.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom and at kitchen handsink.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restroom. Less than 50 foot candles of light observed at the cookline.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Provide 50 foot candles at the cookline.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: wall patched but not painted under front kitchen handsink, bottom of wall knocked in/damaged at back door, some coving is loose/missing at walk-in cooler and by back door, walk-in cooler sheet metal floor damaged and coming up at entrance, some light wall damage at three compartment sink and by middle partition at cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A chemical spray bottle is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/31/2016 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. Some of the GRPS observed were as follows: plumbing leak under restroom hand sink, many knives are broken and spatulas rubber is deteriorated (these should be discarded, wiping cloths are not being stored in sanitizer in between uses, walls have pits and have small areas of damage, door frame not finished and has no casing in back of kitchen exit, scoops need to have handles and handles should be stored above foods, multiple door gaskets on equipment are torn and soiled, digital thermometer needed, walk-in cooler thermometer not accurate, test strips for quat at three compartment sink missing (QT-40), several storage racks are rusted and can opener blade is worn.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. A employee health handout was provided and discussed with food employees. Keep handout accessible to employees so they can refer back to it if needed (recommended).
- Critical: Food - Treating Juice*
Observation: Unpasteurized juice (peanut paradise, irish moss, sorrel, carrot) is being packaged in the food establishment but the juice container is not labeled to alert the consumer that the juice is unpasteurized.
Correction: Unpasteurized juice that is packaged in the food establishment must be labeled with the following statement: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.”
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: The oxtail (117*F) in the hot holding cabinet is hot holding at improper temperatures. The hot holding cabinet uses sternos burning in the bottom of the unit to keep heat in and the door gasket is torn, so there was a large gap at door seal allowing heat to escape. All other foods in this unit were recently cooked and still very hot. After time, foods are not able to maintain temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. The person in charge suggested using more sternos to produce extra heat, this may work, but food temperatures should be monitored. Oxtail was reheated to 165*F+ and then placed back into unit. The facility did not have a thermometer for measuring food temperatures. A thermometer is necessary for monitoring food temperatures. The door gasket was partially repaired enough to create a better seal, but the gasket still needs to be replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salads (48-50*F) in the desert display in front dining area are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Salads were discarded. No potentially hazardous foods that require time or tempeatrure control for food safety (TCS) can be stored in this unit until it is repaired and capable of cold holding TCS foods at 41*F or lower.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located next to walk-in cooler is blocked by a large hot holding cabinet, preventing access by employees. There are two handsinks in the kitchen, one blocked and the other one used for storage, this suggests that employees are not washing their hands before preparing foods.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hot holding cabinet preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to store cloths and dish pads.
Correction: The handwash facility identified above is to be used for washing hands only. The items stored in the handsink were removed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottle is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. The chemical was labeled glass cleaner.
|
10/27/2015 | Risk Factor | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Permit and Certified Food Manager (CFM) Certificate not posted in public view.
Correction: Post CFM Certificate and Permit in public view
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee beverages stored in food prep areas with no lid or straw.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Store beverages in a designated area.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use on food prep surfaces, these wiping cloths are soiled with food debris and not kept in sanitizer in between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Acke and cod fish at 88-95*F after 2.5 hrs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food was reheated to 165*F and is to be properly cooled down.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Lids are placed on foods when cooling, which traps in heat.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meat patties (112-118*F), Oxtail (117-120*F) and cooked vegetables (130-139*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks in a few areas of facility are no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: racks/shelves rusting under both prep tables, ventilation hood system does not work, warmer cabinet door cracked, refrigerator down.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory (left side handsink) in the kitchen.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: ceiling not sealed to the wall at partition, wall damage by back door, door frame not finished in hallway, wall damage and scuffs behind shelving units in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Oxtail being rinsed in a sink that has a sanitizer line leading into it.
Correction: Do not rinse foods in the sink that has a sanitizer line on it to prevent accidental contamination.
|
06/09/2015 | Routine | |
All food temperature taken were internal. Ensure wiping cloths for food contact surfaces are stored in sanitizer wiping cloth bucket. Ensure employees are washing their hands in between glove changes, or in between changing tasks from something that might have contaminated their hands and when entering the kitchen to work with food. Many foods were just cooked and had not reached cooling temperatures yet, when an employee was asked about how long cooling should take place and what temperatures the foods are supposed to be, they were unable to answer. Ensure all employees know proper cooling temperatures. A cooling handout is being provided.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. A disposable cup containing an employees beverage was stored in a metal pan on shelving unit with other clean pans, and an open beverage was observed stored on a meat slicer.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Cooling Methods
Observation: The methods used for cooling were not adequate, a large bag of chicken that was worked with 3 hrs and 45 minutes ago was placed in the bottom of the back reach in refrigerator that is cold holding foods at borderline temperatures of 42*F. This unit does not have the capacity to cool chicken.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Discontinue using the back reach in refrigerator to cool foods until it is capable of cooling food at the proper time and temperature parameters. This unit does not seem to recover cold temperatures fast enough once opened and is in high use. Also, the air may not be circulating evenly.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer, pans stacked on top of each other and plastic covering. Keep covering off until cooled.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Additional shelf carts may need to be used so cooling foods are not stacked on top of each other and shelving may be needed in freezer/refrigerator to allow cold air to circulate.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods were in the hot holding cabinet and were hot holding at improper temperatures due to the cabinet beign unplugged because an employee had to plug something else in: Oxtail (104*F), Chicken (89*F), Rice (90*F), Acaee (113*F), Caloll (116*F), and Cabbage (110*F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods were re-heated to 165*F and unit was plugged back in. Provide more receptacles, or a multi plug.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsinks are no longer sealed to adjoining equipment or walls. The caulking has pulled apart from the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: can opener blade and arm rusted, some lower shelves of prep tables rusted/corroding, lots of ice building up inside of homestyle freezer.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. The microwave only turns on when door is opened.
Correction: Replace the component of the microwave unit that makes the unit safe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning: Utelsils with handles damaged, utensils (spatulas) with rubber deteriorating/chipped, bowls with holes in them, and lids cracked
Correction: Discard, replace or repair the to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the lower shelves of prep tables/carts and some shelving noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils stored with grill lighter on prep table were found stored, a knife was in contact with grill lighter handle. Large mixing bowls on top rack of clean dish storage rack not inverted.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store all bowls etc. inverted.
- Plumbing System Maintained in Good Repair
Observation: Plumbing to the front of the kitchen handsink is disconnected. An employee said the pump is broken.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: patched hole below handsink not smooth and painted, door frame in back hallway not finished, walls heavily scuffed behind dishes storage racks.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of a chemical spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/27/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potatoes (110°F) and Jerk Chicken (117-121°F) in the hot holding cabinet and Chicken Patties (111°F) and Beef Patties (112°F) in the counter display hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Foods improperly hot holding are being placed on a 4 hr time control and to be discarded if not sold during the 4 hrs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roast Turkey (52°F) and Chicken (47°F) cold holding at improper temperatures in the reach-in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The unit is overstocked and proper cooling of foods may not be able to be achieved, it is recommended cooling foods are not placed into this unit until they are 41°F. Chicken and roast turkey was discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the handsink in kitchen.
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
|
09/16/2014 | Risk Factor | |
All food temperatures taken were internal. 30 day interim permit is issued and will expire on September 4, 2014. Toilet room door is self closing, but does not shut all the way due to the door not being in complete alignment with frame. Employee health handout provided.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food containers not labeled.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. There is no handle on small bowls/containers used for dispensing items like flour. The surface that gets handled by employees hands is the same surface that comes in contact with food product.
Correction: Provide scoops with handles for dispensing. 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping cloths in a chemical sanitizer at the proper concentration between uses.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A container of chicken was placed on a cutting board used to cut potatoes and juices dripped onto cutting board from chicken. The employee was advised of what was seen by inspector and the cutting board was placed into sink for washing.
Correction: Protect food from miscellaneous sources of contamination. Ensure employees are aware of the ways foods can become cross-contaminated and due diligence is performed to prevent cross contamination from occurring.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bare wood door frame and bare wood pallet on wheels is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 4 display units up front.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Wire storage shelves in reach-in refrigerator and snapple display rusting
>>Coating on wire racks above 3 compartment sink is worn
>>Door gasket to reach-in refrigerator torn
>>Can opener blade worn
>>Walk-in cooler not working
>>Wire storage shelves under back prep table rusting
>>Mop sink material is damaged/peeling in bottom interior
Correction: Repair or replace restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the toilet are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the steam table and snapple display are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food preparation areas in the kitchen.
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
- Physical Facilities in Good Repair
Observation: The following physical structures were noted in need or repair or replacement:
>>Wall is patched but not painted under kitchen handsink
>>Metal strip at entrance to walk-in cooler is loose and metal torn
>>Wall and ceiling juncture not sealed in some areas of kitchen/hallway
>>There is a small gap where floor does not meet up to next sheet of flooring material and the gap is not sealed to prevent water from seeping under floor material
>>Wall under second handsink in kitchen has peeling paint above cove molding (light damage to wall)
>>Bottom of door frame rusting at back door
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
08/05/2014 | Routine | |
Follow-up preliminary inspection conducted. Hot water has been established since last visit. The three compartments sink's hot water is 136*F. Food temperatures in the walk-in cooler vary from 45-41*F. In order to open all foods cold holding must be 41*F, or lower. A permit will not be issued until adequate refrigeration is established.
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
Preliminary inspection being conducted. Permit not issued. Prior to opening, the water must be running to the 3 compartment sink and all hand sinks, the water must be 110*F at the three compartment sink, and the walk-in cooler must be capable of cold holding foods at 41*F, or lower.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
| No violation noted during this evaluation. | 07/25/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Palmtree Caribbean Cafe, 1040 Settlers Landing Rd. I, Hampton, VA 23669 »