Inspection conducted as part of response to a complaint. Full inspection was conducted.
Operator was responsive and willing throughout inspection. Facilities have seen continuing improvement in cleaning of background areas and food storage containers, which had accumulations of organic soil. Cabinet faces, counter top, food bins on counter and in walk-in, and wall surfaces are all much improved. Operator has been painting the kitchen walls, which is also serving to improve quality of the lighting in the room. It was also noted that the prep table is now working very well, cold holding foods at 36F.
Note to owner: ensure staff are well trained on proper personal hygiene. No eating, chewing of gum, or handling of personal items is allowed in the food prep or food storage areas. There is never a reason for having cigarettes in the kitchen. Have staff leave them in a locker, break room, or in their vehicle. Cell phones are notoriously contaminated with germs, and allowing staff to have them in the kitchen poses a significant threat of cross contamination, as staff handle the phone, then touch food contact surfaces. Periodically watch staff to ensure they do not touch themselves or contaminated objects without washing their hands afterwards. Please ensure a chlorine test kit is placed in a known and easily accessible location for kitchen staff.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook was chewing gum while cooking. A package of gum lay on the counter nearby along with sunglasses, an open package of cigarettes, and a cell phone.
Correction: All staff must eat, chew gum, use cell phones, and handle tobacco in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The scoops in the flour and other bins of the breakfast area are improperly stored with handles buried in or in contact with the food.
Correction: 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no chlorine test kit that could be located at the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit and leave it where staff can find it so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. In order to ensure staff can test today's solutions, a length of test strip was provided by EHS.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The kitchen handsink is being used for purposes other than washing hands. Painting tools were stacked on top of the faucet blocking access to the handles and preventing easy use of the sink.
Correction: The handwash facility identified above is to be used for washing hands only. Painting items were removed at inspection.
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11/09/2015 | Routine | |
Owner was not present at inspection. Staff are all newly hired within the last 2 weeks.
Facility needs significant background cleaning. Staff need to focus on proper hygeine (do not cough into hands, do not put hands on self, on cell phones, or in pockets), and awareness of food safety (sanitizers at proper strength, no bare hand contact with foods and food contact surfaces). EHS discussed findings with owner by phone, and verified that the prep table is not is use and is slated for repair.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shrimp and oysters stored over ready-to-eat (RTE) food (baked potatoes, baked beans) in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Store raw meats, especially allergens such as seafood, on the bottom shelf in the cooler, or store no other foods below them where drip/splash/drainage could accidentally contaminate RTE foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dog chili in small crock pot hot holding at improper temperatures (119F) for an unknown length of time.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food was voluntarily disposed at inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods (deli meats, cole slaw, cheeses) cold holding at improper temperatures in the prep table. Cole slaw was 49F and it is unknown how long it had been at this temperature. Deli meats and cheeses had been stocked during the day operations and were 45F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cole slaw, which had been out of temperature for an unknown length of time, was voluntarily disposed at inspection. Deli meats and cheeses were relocated to the walk-in cooler. Prep table was at maximum cool setting. Repair unit and do not use until it is capable of holding at or below 41F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Testing for the level of chlorine in the dish machine revealed no sanitizer was being dispensed in the machine. Dishes had been washed without sanitizer. EHS found bucket supplying chlorine was completely empty.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. Empty bucket was replaced with a new container of chlorine sanitizer during inspection, and lines were flushed until machine produced 100 ppm during washing. This machine does not have an alarm to indicate low sanitizer levels---it depends on the operator to watch dispensing of chlorine into catch pan. Ensure operator monitors sanitizer dispensing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Background areas in need of thorough cleaning. Exterior surfaces of plastic muffin drawers, and various food containers have heavy, sticky organic soil accumulation. Cabinet door faces nearest the grill and fryer are covered in a thick layer of sticky grease that is accumulating dust and spilled food, and one cabinet drawer is broken and cannot be properly closed. Ceiling in walk-in cooler has mold and water damage, and needs to be replaced with a smooth, easily cleanable surface. The main prep counter in the kitchen is scored and damaged, no longer presenting a smooth, easily cleanable surface. The floor in the walk-in freezer has a thick layer of blackened soil on the tiles.
Correction: All floors, walls, ceilings, containers, and equipment must be cleaned as often as necessary to keep them free of residues. Thoroughly clean, rinse, and sanitizer plastic containers to eliminate all residues (muffin drawers, plastic containers at breakfast area, plastic bins in walk-in cooler). Eliminate grease from cabinet doors and repair broken drawer. Owner states she plans to replace the cabinet unit with a stainless steel work table. Repair and clean cooler ceiling. Strip freezer floor of all residues.
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09/28/2015 | Routine | |
Owner/operator is knowledgeable, responsive, and cautious about food safety. Frequent use of cleaning and sanitizing solutions has facility clean despite its age and heavy use. Grill backsplashes and hood panels are clean and dry with no grease residues. Only the infrequently used burners on the back of the stove show any residues from adjacent fryer. Counters are somewhat worn, but are clean and smooth. Frequent handwashing and changing of gloves is evident. Further hair restraint recommended.
A new commercial warewasher was recently installed using chlorine sanitizer.
Operator states that FRP board panels have been on order 6 months, to replace the sagging ceiling in the walk-in cooler. Proceed with replacement of ceiling covering in walk-in cooler.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container (bottle of orange pop) stored in a manner that may contaminate food, food contact surfaces or utensils. An open package of nabs is nearby. Both are on the food prep counter near the grill.
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. Use a cup with a lid and straw. Do not eat while in the food handling areas, as it encourages contamination of foods with microbes from mouth/face contact.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Two of the long fluorescent bulb fixtures (2 bulbs each) over food prep areas in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling of walk-in cooler has patches of water damage and mold, and lines of dust adhering to the ceiling in front of refrig. unit fans.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. Clean and sanitize ceiling panels to eliminate mold and dust. Replace damaged panels ASAP.
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01/28/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen-over grill area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/19/2014 | Routine | |
- 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. Left a sample employee health policy for PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin(shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Good Repair and Calibration of Thermometers
Observation: Of the two food thermometers on site, one was not calibrated to ensure accuracy(off by over 50 degrees) and the other was not working.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. EHS calibrated the working thermometer using the ice point method during inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage cabinets (both inside and out) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/20/2013 | Routine | |
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