The purpose of today's visit was to conduct a risk-factor inspection. The following violations have been observed for the second time:
1. Date-marking of refrigerated Ready-To-Eat (RTE) potentially hazardous foods.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train all employees to immediately date mark items being cold held for longer than 24 hours
2. Use Temperature Log provided to monitor cold holding, hot holding, cook, cooling, and reheating temperatures.
3. Use Employee Health Policy (Spanish) to continually train employees on Reporting, Exclusion, and Restriction policies.
Please send the following to the Health Department by 10/22/15:
- Photos of properly date marked food being held in coolers.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: IN BEV AIR 2DR UPRIGHT COOLER- TOMATO SAUCE, SHREDDED MOZZARELLA. IN 2DR UPRIGHT COOLER- ITALIAN SAUSAGE, COOKED SPAGHETTI NOODLES.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ALL ITEMS DATE-MARKED BY PERSON IN CHARGE.
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10/15/2015 | Risk Factor | |
The purpose of today's assessment was to verify sanitizing solution concentration of low temperature mechanical warewashing machine. Invoice for warewashing machine repairs was received electronically 4/17/15. Please be advised to continually verify chlorine sanitizing solution ot be 50-100ppm for dish machine.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: PROVIDED TRAINING ON SHELLSTOCK TAG MAINTAINCE AND LABLEING. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEV AIR 2 DR COOLER (48F).
Correction: PLEASE HAVE COOLER SERVICED WITHIN 10 DAYS. 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.
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04/17/2015 | Follow-up | |
The purpose of today's inspection was to perform a routine assessment. As mentioned in previous inspection report, please be mindful to record date of last sale on shellstock tags. These tags must be maintained for 90 days after date of last sale. Also, as previously cited, please ensure are food being cold held is maintained at a temperature of 41F or below. Refrain from storing potentially hazardous foods in Bev Air 2 door cooler until unit has been appropriately serviced. Please send invoice of service of cooler within 10 days. Also, please have dish machine serviced and fax/e-mail service invoice to Health Department within 5 days. Suggestions made to keep equipment/food temperature logs for all units. Discussed active managerial control (i.e., cleaning schedule, assigned stations per each staff member, food logs, etc). A follow-up assessing dish machine will be conducted on March 31st, 2015.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. PROVIDED TRAINING ON WASH, RINSE, AND SANITIZING OF ALL DISHWARE IN 3-VAT SINK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. OPEN CONTAINER OF SODA DISCARDED.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: PROVIDED TRAINING ON SHELLSTOCK TAG MAINTAINCE AND LABLEING. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: IN BEV AIR 2 DR COOLER- MOZZARELLA CHEESE (48F), TOMATO SAUCE (47F) , MOZZARELLA CHEESE #2 (48F), ITALIAN SAUSAGE (43F). ON PREP TOP- GARLIC IN OIL (61F).
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. ALL ITEMS IN BEV AIR 2 DR COOLER DISCARDED. GARILC AND OIL TIME STAMPED AND UNDER TIME AS A PUBLIC HEALTH CONTROL.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEV AIR 2 DR COOLER (48F).
Correction: PLEASE HAVE COOLER SERVICED WITHIN 10 DAYS. 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. WHEN TESTED, CHLORINE LEVELS OF MECHANICAL WAREWASHING MACHINE WERE 0PPM.
Correction: PLEASE HAVE DISH MACHCINE SERVICED WITHIN 5 DAYS. The conveyor speed or immersian time is too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. NO SIGN LOCATED AT HAND SINK NEAR 3-VAT SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CFM PROVIDED HANDWASHING SIGN.
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03/26/2015 | Routine | |
PLEASE REMEMBER TO DATEMARK ALL FOOD ITEMS IF KEPT FOR MORE THAN 24 HOURS. EHS PROVIDED FORMS AND TRAINING ON DATEMARKING.
PLEASE SEND COPIES OF SIGNED EMPLOYEE HEALTH POLICIES TO HEALTH DEPARTMENT BY 8/1/14.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS PROVIDED TRAINING ON SHELLSTOCK TAGS.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days. CFM COULD NOT LOCATE PAST SHELLSTOCK TAGS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. EHS PROVIDED TRAINING ON SHELLSTOCK TAGS.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours meatballs and meat sauce cooling for 1.75 hours on the stove top (no heat) observed at 115, 120°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CFM moved to freezer to rapidly cool.
- 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: Marinara sauce 84F - 2DR upright display cooler
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. CFM DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: lasagna, cooked noodles - 2DR upright cooler, marinara - 2DR upright display
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM DATEMARKED FOOD ITEMS.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. CFM could not locate quat test strips for dismachine, chlorine test stips for bleach bucket solutions.
Correction: Obtain a BLEACH, QUATERNARY AMMONIA test kit. EHS PROVIDED CHLORINE TEST STRIPS FOR FACILITY, PLEASE ORDER QUAT TEST STRIPS FOR DISH MACHINE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. FOOD EMPLOYEE Re-WASHED RINSED AND SANITIZED SLICER.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. OBSERVED VENTILATION HOODS ABOVE GRILL IN NEED OF CLEANING, DUST ACCUMULATION FOR FOOD CONTAMINATION.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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07/23/2014 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED MUSSELS INSIDE THE COLD DRINKS 2DR DISPLAY COOLER WITHOUT TAGS
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --CFM PLACED TAG WITH MUSSELS
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.--KITCHEN HANDSINK MISSING SOAP
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--SIGN NEEDED AT BAR HANDSINK AS WELL AS KITCHEN HANDSINK
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12/06/2013 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--OBSERVED LITTLE NECK CLAMS IN THE 2DR PREP COOLER WITHOUT TAG.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --CFM PLACED TAG WITH CLAMS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED MEATBALLS, SPAGHETTI NOODLES, MEAT SAUCE AND SAUSAGE IN THE 2DR UPRIGHT COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.--OBSERVED EMPLOYEE PLACE NEW DETERGENT CONTAINER ON MACHINE AND THEN TURN ON THE MACHINE. WATER BEGAN OVERFLOWING FROM THE DETERGENT CONTAINER AS WELL AS FROM THE NOZZLE FOR THE CHEMICAL DISBURSEMENT.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.--CFM CALLED DISH MACHINE REPAIR DURING TIME OF INSPECTION. CFM WILL FAX OR EMAIL THE REPAIR INVOICE FOR THE DISH MACHINE TO THE HEALTH DEPARTMENT WITHIN 5 BUSINESS DAYS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: --OBSERVED FOOD DEBRIS AND A METAL SCREW ON SURFACE OF CUTTING BOARD USED FOR PIZZA PREP. OBSERVED WHITE PLASTIC TONGS HANDING ABOVE 2 COMPARTMENT SINK SOILED.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED DOOR HANDLES OF THE CUTTING BOARD SURFACE COOLER. OBSERVED SOILED SURFACE AND HANDLES OF THE TRUE 2DR FREEZER
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Signage at Handwashing Facilities Required
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 NEEDED AT BAR HANDSINK AS WELL AS HANDSINK IN KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS, FLOORS AND FLOOR DRAINS in the KITCHEN are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/30/2013 | Routine | |
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