- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No signed Food Employee illness Reporting Agreement on file. All food employees must read and sign Food Employee Illnesses Reporting Agreement . discussed with the management, provide handouts. Corrected on site.
- Capacity, availability, and pressure of hot and cold water
Observation: No cold water at hand-washing sink at all. All hand sinks used by food service employees must have hot and cold water provided. Repair or replace as necessary.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Salad temped at 48*F and sliced tomato at 53*F in front display. Manager stated that she stocked at 9:15 AM and if not used in 4 hrs will discard. Suggested to put more ice or flip the bracket to be more shallow to keep all TCS (time/temp control for safety) food maintained at 41*F or less. Manager adjusted the board and food already decreased in temperature. Corrected on site.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: One reach in cooler unit with watermelon did not have a thermometer. Provide a thermometer to ensure cold hold maintains at least 41* F or lower. Corrected on site.
- Food storage containers identified with common name of food
Observation: 1) All squeeze bottles with oil, salt and pepper did not have label on the container next to grill. All food items taken from original packages and put in working containers must be identified with the common name of the food. Corrected on site.
- In-use utensils, between-use storage
Observation: Ice scoop stored on the top of plastic ice bin and exposed to contamination. During the pauses of food preparation, utensils should be stored in the ice with their handles above the top of the food or on a cleanable surface.Corrected on site. Also the coffee espresso spoon was stored in a cup of room temp water, and was being reused. If spoon is to be reused it must be stored in water at least 135*F or running water.
- Handwashing signage
Observation: Handwashing sign not posted at the handwashing sinks in the restrooms. Every handsink used by employees must have sign posted reminding employee to wash their hands. Corrected on site.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Overall date marking is very good but the following foods were not date marked in following area: 1) reach-in display cooler: hummus in small containers, sliced watermelon and cantaloupe in the plastic containers, 2) in walk-in cooler all squeeze bottles with ranch and different sauces. Must date mark all TCS (time/temp control for safety) food with date opened/prepared. Corrected on site.
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09/17/2015 | Regular |
- Cleanability of floors, walls, and ceilings
Observation: 1) Walls in pop dispenser room remain dirty and not easily cleanable. Must resurface to make smooth and easily cleanable. REPEAT VIOLATION. 2) Provide an escutcheon cover for hand sink drain penetrating wall near flat top grill. REPEAT VIOLATION.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy build-up in grease catch pans for grills. Clean more frequently.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean scoops for self-service food items. Must clean at least on a daily basis. Suggest having a cleaning schedule for morning and evening shifts to ensure all food contact items are cleaned as often as necessary (ex. coffee pots, grills, vents, reach-in coolers, etc).
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04/18/2014 | Routine |
- Material characteristics of non-food contact surfaces
1) Escutcheon cover being made for hand sink near walk-in cooler. 2) Must seal hole in caulking under counter/above back of ice bin.
- Cleanability of floors, walls, and ceilings
1) Re-paint walls in pop syrup storage room. Re-surface with at least 2 coats of light colored paint to make smooth and easily cleanable. 2) Finish grouting bottom of entry into walk-in cooler.
- Roasts held at a temperature of 130°F or above
Cold pan near steam table on order.
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09/30/2013 | Routine |
- Plumbing
materials, design, construction and installation
- In-use utensils, between-use storage
Provide a cleanable surface to store scoop used for bulk self-service items.
- Material characteristics of non-food contact surfaces
1) Provide an escutchean cover for hand sink by grill 2) Caulk behind hand sink 3) Paint with at least 2 coats of light colored paint on bare wood underside of flip counter door. 3) Caulk left side of trash return counter top. 4) Seal hole in caulking under counter and back of ice bin. All surfaces must be smooth, non-absorbent, and easily cleanable. 5) Clean under all equipment.
- Food storage containers identified with common name of food
1) Provide ingredients and allergen labels for self-service bulk food items. 2) Label sugar working containers on coffee condiment counter. All white powders must be labeled with common name on working container. 3) Contact Department of Agriculture (weights and measures) for certifying scale used to weigh self-service bulk-items.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Provide an escutchean cover for hand sink by grill 2) Caulk behind hand sink 3) Paint with at least 2 coats of light colored paint on bare wood underside of flip counter door. 3) Caulk left side of trash return counter top. 4) Seal hole in caulking under counter and back of ice bin. All surfaces must be smooth, non-absorbent, and easily cleanable. 5) Clean under all equipment.
- Miscellaneous sources of contamination
1) Apples for self-service must be labeled "Not washed" or else stored behind the counter to ensure consumers are aware if apples have been pre-washed or not. 2) Provide a splash guard on right side of misc. sink near coffee machines to prevent water contaminating cup storage.
- Food is properly labeled
1) Provide ingredients and allergen labels for self-service bulk food items. 2) Label sugar working containers on coffee condiment counter. All white powders must be labeled with common name on working container. 3) Contact Department of Agriculture (weights and measures) for certifying scale used to weigh self-service bulk-items.
- Cleanability of floors, walls, and ceilings
1) Re-paint pop syrup storage room walls to make smooth and easily cleanable. Provide cove base or tiling wall/floor juncture for 2) Bottom right side of wall support near cold hold/dry storage unit. 3) Bottom of both trash cupboard space for tray return area 4) Bottom of trash cupboard for coffee condiment area. Must finish grouting in 5) Area by walk-in cooler entry, 6) Bottom of front wall in pop syrup room, and 7) Wall juctures above mop sink. All walls and flooring must be smooth and easily cleanable.
- Plumbing system repaired according to law
1) Install drain line for pop nozzle holder 2) Separate waste water line for overflow pan and pop from ice bin drain line. Ice must have separate drain. 3) Raise waste water drain line at least 6 inches from the floor for easy cleaning. 4) Pop lines leaking behind ice bin. 5) Leaking drain line for hot hold steam table 6) Hot and cold water lines for mop sink area reversed 7) Secure support on waste water drain line under coffee machines. All plumbing must be maintained in good repair.
- Roasts held at a temperature of 130°F or above
1) Cold pan near hot hold steam table is not working. A new cold pan unit is on order. 2) Reach-in drawer cooler under the grill external thermometer stated unit was 30 degrees F, Internal temp is 41.2 degrees. Repair cooler or replace thermometer to ensure unit is maintaining 41 degress or below.
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09/27/2013 | Routine |
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