The purpose of this visit was to conduct a risk-factor assessment.
- 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: Mango Salsa (44F), Guacamole (45F) on the True 3-Dr prep
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE MOVED TO FREEZER.
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03/01/2016 | Risk Factor | |
| No violation noted during this evaluation. | 03/25/2015 | Complaint | |
The purpose of this visit was to conduct a complaint inspection combined with risk factor inspection.
NOTE:
- Advised to keep the tongs separate at the grill to minimize the cross contamination between raw food items.
- Observed the employee cooking the raw chicken, raw beef, and raw shrimp in a way that would cause cross contamination. Advised the employee to cook raw meats separately.
- The Delfield 1-DR undercounter refrigerator was not holding 41F or below temperature. Please fix the refrigerator and send a copy of the service receipt to Health Department.
- Active Managerial Control ) AMC information was shared with the person in charge, and AMC hand out was provided.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: Tongs (for raw chicken, raw beef, raw seafood) stored in the same container in still water at the grill line.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Tongs were sanitized and stored seperatly.
- 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: Beef Chili (45F), Shredded beef (46F), Chicken (51F), Taco Meat (47F) at the walk-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All the food items are discarded by the person in charge.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at ladies restroom handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Handwashing soap was provided at the ladies restroom.
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03/25/2015 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection. Quaternary ammonium sanitizer in wiping cloth bucket: 300 ppm. Chlorine sanitizer final rinse dishmachine: 75 ppm. NOTE: PLEASE PROVIDE SERVICE INVOICE FOR 2 DR PREP COOLER TO HEALTH DEPT. WITHIN 10 DAYS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:grated cheese.
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 deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with employee and PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop resting on top of ice machine.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. NOTE: Discussed with PIC who had scoop placed in cleaned sanitized container.
- 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: chopped tomatoes/pico de gallo/guacamole/sour cream/shredded cheese in 2 dr prep cooler: 55/54/54/55/57 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature approximately 1.5 hours and was placed in ice bath.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler.
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. NOTE: Provide copy of service invoice to Health Department within 10 days.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) on 1 dr prep cooler and adjoining prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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12/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. Quaternary ammonium sanitizer wiping cloth bucket initial/final: >500/300 ppm. PIC provided thorough cooling documentation. Discussed methods of improving cooling performance, and provided cooling methods fact sheet. Discussed public health significance of frequent/ timely handwashing and avoiding bare hand contact with ready-to-eat foods. Provided handwash instructions signs to replace existing handwash requirement only signs. Also discussed need to wash grease extractors over deep fat fryer as often as necessary to prevent significant accumulation of grease.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with PIC who discussed with employee. Tomatoes that employee started to prep after contaminating his hands were disposed and cutting board/knife were placed in warewashing area.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Bare hand contact while chopping cilantro (employee #1) and tomatoes (employee #2).
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 deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC who discussed with employees.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution was measured at >500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit. NOTE: PIC had sanitizer solution diluted to 300 ppm.
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05/02/2014 | Risk Factor | |
The purpose of this inspection was to conduct a routine risk evaluation, concentrating on risk factors, in conjunction with a foodborne illness complaint investigation. Chlorine sanitizer concentration in Autochlor dishmchine: 100 ppm. Complaint could not be confirmed. PIC produced detailed cooling logs and cooler temperature logs kept since the previous inspection.
- 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: Quartered tomatoes in ice bath at cookline/Cooked chicken in walk-in cooler: 50/46 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 place quartered tomatoes in a deeper ice bath and disposed of chicken.
- Equipment / Good Repair / Operation
Observation: Large ice machine door is not properly secured.
Correction: Repair door of large ice machine to provide secure attachment to ice machine, and tight fit of door against machine with no gaps.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting block table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: nonfood contact surfaces of cookline charbroiler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the roof is not maintained in good repair, two roof leaks observed (near large ice maker and near rear exit).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/11/2013 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Chlorine sanitizer concentration in Autochlor D2 dishmachine was 75 ppm. Quaternary ammonium concentration in wiping cloth bucket: 400 ppm. The following good retail practices were discussed during the inspection: Damaged gaskets on walk-in cooler, Grease accumulation on grease extractors over deep fat fryer, overfilled food pans in Bev 2 dr upright cooler, broken door on Hoshizaki ice machine and rust on interior top of the ice machine. Artic Air 1 dr UR cooler that was measuring 50 degrees F at the start of the inspection, was reduced to 40 degrees F within 40 minutes after thermostat was adjusted.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 (EHP) is required to be in place at the food establishment. At the time of this inspection, PIC had a copy of the EHP in a red folder, but had no signed employee health agreements. NOTE: PIC provided signed employee reporting agreements for all employee present during the inspection, and advised all employees would be trained in EHP requirements and sign employee reporting agreements within 14 days.
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: 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: Cheese fluatas/chicken enchiladas/black beans in Artic Air 1 dr UR cooler
Correction: Raw beef/raw chicken in Bev Air 2 dr prep cooler: 46/50/50
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06/21/2013 | Risk Factor | |
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