- Food employee was demonstrating good hygiene practices.
- Observed improper reheating of food for hot holding. Soup/chili in the hot wells were improperly being heated/reheated in the steam wells and being stored in the danger zone (42-134F) while reheating.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. Discontinue cooking/reheating food items in the steam well as food spends too much time in the danger zone and could support bacterial growth and cause foodborne illness.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. An employee have consumed beverage in a glass jar was stored inside the bulk ice machine which could contaminate ice. Also, raw chicken in the back upright white frreezer and raw eggs in the undercounter cooler on the prep line were both stored above ready to eat foods which could contaminate them.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Discontinue storing dirty items inside ice used for food to prevent its contamination. Discontinue storing raw food above and next to ready to eat food to prevent food contamination.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Eggs to order are served undercooked in this facility and the menu does not have an asterick and warning statement to warn customers about risks.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. Add an asterick to egg items on the menu and one near a warning statement that says "consuming undercooked eggs can contribute to foodborne illness"
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01/13/2016 | Critical Control Point Inspection |
- TCS foods were not being held at the proper temperature. Hard boiled eggs were being stored at room temperature, chicken patties, turkey chili and one of the chili pans were below the required hot holding temperatures of 135F needed to inhibit pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Corrected-eggs moved to cooler and all other hot items rapidly reheated to 165F using the oven/stove. Discontinue storing eggs at room temperature, double panning chicken patties and reheating the chilis in the hot wells as this allows food to spend time in the temperature danger zone which could cause foodborne illness.
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Numerous open TCS ready to eat food including cheese, turkey, bulk soups, hot dogs, salad, macaroni salad, cole slaw, grab-n go items (salads and salad dressings) etc. which could support bacterial growth.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Date mark these items to ensure a one week rotation and to prevent contamination.
- A food packaged in the facility did not contain a label. Salad dressing, processed salads (macaroni salad/cole slaw) and house made chef and other green leaf salads are not properly labeled.
Foods shall be labeled as specified in this rule. Label these products with the common name, ingredients in descending order by weight or volume, total weight or volum, manufacturere with city and state, and a date mark to properly inform custoerms.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
- Critical: Food equipment surfaces are not cleaned at the required frequency. The interiors of refrigerators and freezers in the rear kitchen are dirty with accumulated blood, dirt and food scraps.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Thoroughly clean and organize these units to ensure that raw food (chicken and blood dripping from it) are below and separate from ready to eat foods (pretzels, bagged soups, etc.) to prevent their contamination.
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01/13/2016 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. Food employee was touching a cell phone and then immediately donning gloves for food prep without properly washing his hands.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- TCS foods were not being held at the proper temperature. Hard boiled eggs and salad dressing squirt bottles were being stored at room temperature (above the required 41F) which could support pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. These TCS foods must be cold held at or below 41 F to prevent foodborne illness.
- Equipment and/or components are not maintained in good working order. The see thru cooler at the end of the prep line is not maintaining temperatures at or below 41F which could contribute to foodborne illness.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or replace this unit to prevent foodborne illness
- Critical: Equipment food-contact surfaces or utensils are dirty. The interior of the 3 door upright cooler in the back room is dirty and the condenser of this unit is leaking water onto a dirty egg flat which could contribute to foodborne illness.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Thoroughly clean and sanitize this unit and repair the leak to eliminate build up and prevent food contamination.
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06/29/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so. An employee was observed talking on the cell phone and then failing to wash hands prior to donning gloves for food preparation.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Prepared soups, sliced cheeses and a variety of side dishes (macaroni salad, potato salad and cole slaw) are not properly date marked to ensure a one week rotation.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date mark these items with an expiration date to ensure a one week rotation.
- Numerous time and temperature controlled for safety cold foods were being held in a cooler that is not maintaining 41F or less to inhibit pathogen growth.
These TCS foods can support pathogen growth
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06/29/2015 | Critical Control Point Inspection |
- Critical: Food on display was not properly protected from contamination by consumers. Washed apples are on display and not wrapped or shielded to prevent contamination by customers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Either wrap or cover the washed apples to prevent their contamination.
- Critical: TCS foods were not being held at the proper temperature. Cooked onions and pierogies are stored at room temperature between prep and lunch service which could support pathogen growth.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Discontinue storming TCS foods at room temperature unless you can 1) upgrade to a C4S FSO, 2) create a written policy for time in lieu of temperature, 3) time stamp to ensure a four hour turnover and 4) discard these room temp products after four hours.
- Cooking equipment or pan surfaces are dirty. The interior of the white Whirlpool upright refrigerator/freezer is dirty and contains food scraps.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Clean and sanitize the interior of this unit to remove build up and prevent food contamination.
- Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The waste drain on the one compartment stainless steel food prep sink is not indirectly plumbed to prevent back siphonage of sewer gas and bacteria.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters). Repair the waste drain on the food prep sink to prevent back siphonage.
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04/03/2015 | Standard Inspection |
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Observed deli meats and cold salads that had been held over 24 hours that was not date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. Date mark all potentially hazardous food.
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01/20/2015 | Critical Control Point Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Observed the facility using or serving raw fruit and or vegetables without properly washing them. Observed lettuce and ready-to-eat apples that were not washed before serving. Also observed apples not being properly shielded.
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
- TCS foods were not being held at the proper temperature. Observed TCS foods such as hotdogs (63 degrees), thousand island salad dressing (60 degrees), cooked hard-boiled eggs (75 degrees), corn beef (126 degrees) that were not being held at the proper temperature. Several of these items were being cooled by ice and not in an NSF approved commericial grade cooling unit.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Discontinue use of ice as a cooling method - all TCS foods must be cooled in an NSF approved commericial unit.
- A food packaged in the facility did not contain a label. Observed cold salads and salad dressings that did not contain labels (ingredients, weight, manufacturing location).
Foods shall be labeled as specified in this rule. Always label all food items. Employee did place labels on some food items during inspection which required it but all not.
- Equipment and/or components are not maintained in good working order. Observed standing water in the undercounter cooling unit.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair this unit to eliminate standing water and to prevent food contamination.
- Critical: Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. Observed food preparation sink in the kitchen that was directly plumbed to the 3-compartment sink - the food preparation sink must be indirectly plumbed (discuss plumbing procedures with Independence Building Department).
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
- Critical: Handwashing sink is being used for purposes other than handwashing. Observed tuna being drained in handwashing sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue use of handwashing sink for food preparation.
- Observed light bulbs above food preparation area in the deli or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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01/20/2015 | Standard Inspection |
- The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
- TCS foods including salad dressings and eggs are being stored at room temperature in the danger zone above the required 41F
These TCS foods must be cold held at or below 41F to inhibit pathogen growth. Discontinue storing hard boiled eggs at room temperature.
- Numerous open TCS ready to eat foods do not contain a date mark to ensure a one week rotation.
Date mark these foods (salads, lettuce, tomatoes, cold cuts, cheeses, etc.) to prevent pathogen growth and potential foodborne illnesses.
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11/24/2014 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 02-Dec-2014
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 25-Nov-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. Correct By: 25-Nov-2014
- Equipment and/or components are not maintained in good working order. Undercounter cooler has standing water which could support bacterial growth.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair this unit to eliminate standing water and to prevent food contamination.
- Critical: Equipment food-contact surfaces or utensils are dirty. Interior of the ice machine contains build up which could contaminate ice.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the interior of this unit to eliminate build up and prevent food contamination.
- Non-food contact surfaces of equipment are dirty. Door gaskets on the under counter cooler are dirty and contain build up. They are also beginning to wear out which allows cold air to escape.
Nonfood-contact surfaces of equipment shall be kept clean. Clean and sanitize these gaskets to provide durable, cleanable surfaces. If they are no longer cleanable they must be replaced.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Numerous bulbs above the food prep area are not shielded which could contaminate food if bulbs burst.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. When these bulbs fail they must be replaced with coated, shielded bulbs to prevent food contamination if bulbs burst.
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11/24/2014 | Standard Inspection |
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