- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Sysco, Restuarant Depot, Hillcrest
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly 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.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
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.
- Toxic materials are properly identified and stored.
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12/01/2015 | Critical Control Point Inspection |
- Food is not protected from environmental sources of contamination during preparation. [Observed several food items stored directly on the floor of the walk in cooler, ie. cheese logs, etc]
During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. [Some, but not all, ready to eat and pre-portioned items in the coolers did not contain date marking.
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 all ready-to-eat food items (as well as food products removed from the original packaging) to ensure proper seven day rotation.]
- Amient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use
- There is no test kit available for measuring the concentration of the sanitizer [No sanitizer test strips were available to measure the concentration o the sanitizer in the three comparment sink (quaternary ammonium) or the dish machine (chlorine).
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. [Provide both quaternary ammonium and chlorine sanitizer test strips to measure the sanitizer concentrations within the three compartment sink and dish machine. Ensure that quaternary ammonium concentration is between 200-400PPM and that chlorine concentration is between 50-100PPM]
- Equipment food-contact surfaces or utensils are dirty. [Observed buildup of food debris on the potato slicer and can opener blade]
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. [Clean and sanitizer the potato slicer and can opener blade to prevent possible contamination.]
- Non-food contact surfaces of equipment are dirty (ie. cooler gaskets, storage racks/shelves in coolers and dry storage areas, interior of coolers, etc)
Nonfood-contact surfaces of equipment shall be kept clean. [Remove buildup on cooler gaskets, interior surfaces of coolers, and storage racks/shelving to prevent possible contamination and deter pests.]
- Observed a build-up of dirt and debris on the floor between and surrounding equipment and beneath shelving in the walk in cooler
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. [Thoroughly clean floors between and surrounding equipment and within the walk in cooler]
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12/01/2015 | Standard Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Critical: The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. [Provide thermometers in all refrigeration units where necessary.]
- There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. [Provide test papers for chlorine and quaternary ammonia sanitizers.]
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. [Repair the automatic dish washing machine so that a minimum of 50 parts per million of chlorine sanitizer is present in the final rinse.]
- Critical: Equipment food-contact surfaces or utensils are dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. [Thoroughly clean the slicer and french fry cutter.]
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. [Thoroughly clean the interior and exterior of all equipment, refrigerators, and carts.]
- Critical: Observed a handwashing sink without water at the required temperature.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. [Hot water was not present at the hand washing sinks, due to a faucet leak. Water turned on during inspection.]
- Observed an accumulation of refuse, recyclables, or returnables.
Refuse, recyclables, or returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. [Clean up the recyclables from the exterior of the back of the building. These crushed cans are currently covered with snow.}
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. [Thoroughly clean the floors & walls under and around all equipment.]
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02/18/2015 | Standard Inspection |
- Food employee(s) did not wash hands in situations that specifically require them to do so.
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
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Equipment food-contact surfaces or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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02/18/2015 | Critical Control Point Inspection |
- 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. [Some foods are date marked, others are not.]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. [Provide thermometers for all refrigeration units.]
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. [Use the test kit to insure proper sanitizer levels.]
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. [Clean the inside of refrigeration equipment, storage racks, etc.]
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. [Thoroughly clean the floors under and around all equipment.]
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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10/29/2014 | Standard Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly 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. [Some items were not date marked.]
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
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10/29/2014 | Critical Control Point Inspection |
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