discussed rules about bare hand contact with ready to eat foods.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
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09/17/2015 | Routine | |
Discussed corrective actions w/ operator. Operator must obtain certification in food management in 90 days. Employees must obtain food handler's cards in 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese and salami were cold holding at improper temperatures
Correction: DIscard food. Ensure food is held at 41°F or below.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink.
Correction: Hand drying devices such as individual disposable paper towels, 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
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present at each toilet
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
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11/25/2014 | Routine | |
Discussed the following with the operators: employee health, food temperatures and corrective actions to violations. Operator must provide certification in food management to PHD within 10 days. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce was cold holding at improper temperatures.
Correction: Food discarded. Ensure food holds at 41* F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed roast beef and cheeses in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) eggs in the refrigerator, the food should have been discarded 50 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Ambient air temperature measuring devices are not provided in all refrigeration.
Correction: Provide temperature measuring devices that is easily readable and accurate in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigeration was unable to hold foods at 41* f or below.
Correction: Repair or adjust the refrigeration to allow for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer present in the sanitizer solution at the bar sink.
Correction: Provide sanitizer solution at a concentration 50 ppm-100 ppm.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted 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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the storage room.
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
- Physical Facilities in Good Repair
Observation: Floors are not maintained in good repair
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceilings were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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03/19/2014 | Routine | |
Standardization training with district standardization officer(MH & CCP)
No violation noted during this evaluation. | 08/21/2013 | Training | |
Follow-up inspection:Verified appropriate backflow preventer was newly installed.
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
RE-INSPECTION: Backflow preventer was installed per invoice. Critical violations corrected on previous inspections. Permit issued.
No violation noted during this evaluation. | 04/01/2013 | Risk Factor | |
Discussed the following with the operator:employee health, cooling methods, food temperatures. Follow-up inspection will be conducted in 10 days to ensure backflow preventer has been installed.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Single service saucers and glass cups used without handles were used as food dispensing equipment.
Correction: Provide utensils to dispense foods that will prevent contamination from hands i.e. utensils with handles.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature tomato sauce not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat sauce was improperly cold holding at 52* F.
Correction: Monitor food temperatures to ensure foods are stored at 41* F or below.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Prep cooler and fry cabinetry was in need of cleaning.
Correction: Clean prep cooler and fry cabinetry.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted by the slicer.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls and floor were in need of cleaning in the storage room and under equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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03/22/2013 | Routine | |
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