This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and knowledgeable about employee health policies. The following issues require attention:
1. Please ensure that all handsinks are used for handwashing only.
2. Ensure that employee's beverages are in containers that are provided with a lid and straw.
Note: Discussed proper cooling methods with manager. The establishment is making peach cobbler and makes apple cobbler in the fall. They refrigerate any remaining desert that is not used that day for the following day's service. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
*Repeat Observations are Subject to Civil Penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed employee beverages (water bottles) on prep counter in back.
Correction: Employees may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the front of the store is being used as a dump station for various items.
Correction: A handwashing sink may not be used for purposes other than hand washing. Manager removed items from the sink.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Handwashing sign missing from handsink in back next to 3 compartment sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing signs provided to the manager.
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09/02/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items must be corrected:
- Replace burnt out bulbs in men's bathroom (work order in)
--- Manager did excellent when answering employee health questions, great handwashing observed.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, plastic storage containers (dishmachine dispensing 0 ppm cl, corrected to 50 ppm cl)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms (bulbs burnt out in men's bathroom
Correction: has been reported to landlord)
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02/09/2015 | Routine | |
This visit was made to conduct a follow-up.
-The dishmachine has been repaired and the concentration for the chlorine was 100ppm.
- Pest control service for the flies was provided on 8/25/14
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles at back of kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/28/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for 20 seconds or use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: serving cups, utensils, trays (0 ppm chlorine reading
Correction: sanitize basin of 3 compartment sink was set up during inspection)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in the back)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles at back of kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (flies observed near front counter and fruit flies observed in kitchen)
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.
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08/13/2014 | Routine | |
This visit was made to conduct a complaint investigation. Complaint was made on 5/28/14 regarding overflow of trashat outside dumpsters and rodent activity near dumpsters. Upon investigation no overflow of trash was present, all lids were closed and dumpster plugs were in place. Facility owner noted there may have not have been pick up of trash over the Memorial Day holiday but is unsure of pick up schedule. Dumpster is shared with 2 other restaurants and 3 other stores. Facility has been asked to monitor dumpster area and adjust pick up as needed. Keep lids closed overnight to avoid rodents accessing trash.
No violation noted during this evaluation. | 05/28/2014 | Complaint | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Food employees shall not contact ready-to-eat foods with their bare hands. Gloves, utensils, or napkins shall be used to prevent contamination of ready-to-eat foods.
2. Handwashing sinks shall be provided with warm water, soap and paper towels.
Repeat violations are subject to civil penalties.
Adequate cold holding at the time of the inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: ice cream cones.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing Bare Hand Contact with ready-to-eat foods.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the handwashing sink adjacent to the 3-compartment warewashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions: chlorine sanitizer >200ppm.
Correction: Utilize chlorine sanitizer that meets the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Corrected by making new chlorine sanitizer.
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09/20/2013 | Routine | |
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