- [2] Food protected during storage; preparation; display; service; transportation
Observed uncovered pan of nuts in dry storage area. Provide covers for food to prevent potential cross contamintation.Flour used to coat raw pork chops before deep frying is stored at room temperature. Ensure flour is changed at least every 4 hours to prevent bacterial growth. Container must be marked to ensure the 4 hours is not exceeded.Cups observed being used as scoops in dry storage bins. Use handled scoops to minimize hand contact with the product.
- [1] Wiping clothes: clean; use restricted
Damp wiping cloths observed on counters throughout. Store wiping cloths in sanitizer solution between uses to prevent bacterial growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair holes in wall due to recent construction and missing tiles for base coving to provide smooth and easily cleanable surfaces.
- General Comments that relate to this Inspection
No other CFPMs at this facilityFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-This permit covers the back kitchen prep area.-hand sinks stocked; reviewed no bare hand contact; do post handwashing signs at all hand sinks (provided)-cold holding checked ok - all make up units;walk ins; freezers; and reach ins at 41F or below; ensure pans are not overfilled; do not double pan lettuce as it reduces the effectiveness of the refrigeration unit-hot holding checked ok - 140F and above-discussed final cook and reheating temperatures (reheating soup at 167F); raw thawing procedures with no issues noted-dish washer checked at 190F at the gauge; discussed procedures for handling dirty and clean dishes with no issues noted-food stored ok-chemicals labeled and properly stored-date marking system in place; observed properly dated ROP bags-restrooms stocked and clean-regular pest control by Ecolab; no issues noted at time of inspection-sanitizer buckets at 400ppm quat-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/11/2016 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace gasket at 2-door warmer to provide a proper seal to maintain hot holding temps (Workorder placed for gasket at two-door Traulsen). Please post a sign in the interim informing employees to ensure door is properly sealed to prevent heat loss.
- General Comments that relate to this Inspection
Hot holding temps. recorded at two door Traulsen: Sausages @ 168 F; marinara @ 160 F; taco meat @ 166 F; mashed potatoes @ 136 F and white rice @ 156 F. Do provide a second hot holding thermometer for interior of this unit. The built in exterior thermometer is inaccurate.
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4/22/2015 | Routine Reinspection 2nd | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 2-door hot holding unit with the following hot holding temps.: Tri-tips 109-112 F; chicken pot pies 120-134 F; mashed potatoes @ 133 F; cooked onions @ 109 F; and prime rib @ 111 F. Some of the potentially hazardous foods inside hot holdin unit were date and time stamped. All PHF found out of temperature within 4 hours were reheated to 165 F for fifteen seconds. Cooked onions; soups not date coded and time stamped were voluntarily discarded. * Corrected on site.
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.The 2-door "Traulsen" hot holding unit is not maintaining a 140 F ambient air temperature to hot holds foods properly. Discussed with operator to acquire a proper thermoneter to monitor ambient to be at levels at 140 F or higher. ** This is a repeat violation. Failure to correct violation on the 2nd reinpsection will result in reinspection fees being charged and possible suspension of health permit.Observed makeup line with PHF foods above 140 F. Chicken; noodles; pork; shrimp temped around 133 - 134 F. Upon investigation; it was discovered that cooks are covering foods that are to be cooling inside unit. Health inspector reviewed with operator that the makeup tables and cold holding unit below is a cold holding unit only and not designed to cool foods. Foods shall be cooled rapidly. Discontinue cooling or placing warm foods to cool inside unit which is heating up entire unit and causing elevated food temps. at top of makeup table. ** All PHF foods temped at 43-44 F was moved to walk in unit and food divided into smaller portions; corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace gasket at 2-door warmer to provide a proper seal to maintain hot holding temps. Recommend installing a latch to secure doors to prevent doors from remaining ajar when doors are shut improperly. * A temperature knob has been installed. Discussed with operator to keep a temperature log for PHF hot holding inside this unit. PHF foods cannot be stored in the temperature danger zone for longer than 4 hours. When in doubt and foods temped above 40 F; food should be discarded to prevent spore growth and toxin growth in food that causes foodborne illnesses.
- General Comments that relate to this Inspection
A reinspection fee is required.Reviewed with operator to educate employees on monitoring food temperatures by having them physically take temperaures of food on and in cold holding units. Do consider providing employees with NSF digital thermomters. By providing the proper tools for employees to monitor food temps. and creating a procedure for immediate correction will promote food safety. A food protection management system must be in place to ensure food saftey in this 24/7 coffee shop.
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4/17/2015 | Routine Reinspection 1st | 90 |
- [4] Facilities to maintain product temperature
Observed 2 -door hot holding unit with the following hot holding temps. Marinara sauce @ 153 F; taco meat @ 157 F; mashed potatoes between 130 -141 F; country gravy @ 134 F; brown gravy @ 155 F; pot roast @ 113 F; chicken pot pie @ 135 F; country gravy @ 152 F and chicken taco @ 163 F. Thermometer at 2 door reach in warmer noted at 150 F. * Mashed potatoes; pot roast rethermalized to 165 F for 15 seconds prior to hot holding. Corrected on site.Discussed with operator to monitor and verify that foods are properly re-heated to 165 F prior to hot holding at 140 F. Do acquire a second temperature measuring device and place a hot holding thermometer inside this unit to monitor hot holding temps.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed "buffalo chopper" visibly dirty. Facility shall thoroughly clean and sanitize chopper and maintain in a clean and sanitary condition.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace gasket at 2-door warmer and replace knob at temperature controls. The knob was observed missing and the gaskets in poor repair.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. High temp. dishwasher recorded at 180 F. Handsinks properly stocked.Observed date coding being utilized.Reviewed with operator to wash; rinse and sanitize in use utensils at least once every 4 hours.
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4/10/2015 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Provide lids/covers for the bulk dry ingrediants in dry storage room. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Fill all holes in FRP board throughout kitchen. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Cold holding temps recorded:Diced tomatoes @ 40 F; shrimp @ 41 F; soft serve machine at 37 F. Hot holding temps recorded: Chicken; pastrami and bacon temped between 141-144 F at alto sham; chopped meat at 154 F; aus jus at 169 F;
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1/29/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Cold holding 4 door "Traulsen" unit recorded at 36 F.
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5/14/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed 4 door reach in "Traulsen" cold holding unit with recorded salad dressing and sauce temperatures between 54-58 F. Commercially prepared and in house prepared salad dressings moved into walk in unit recorded at 41 F.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of food improperly stored on floor in dry storage room.Observed chicken breading mixture not labeled in bulk container inside dry storage room. Please label the bin to prevent misuse.Observed improper cooling of frozen hashbrown patties on prep table labeled for produce and vegetables only. * Corrected on site. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 4 door "Traulsen" reach in cooler. Internal air temperature recorded at 54 F with thermocoupler. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Discussed with operators to train all food handlers to check cold holding temperatures at least twice daily and create a standard operating procedure for reporting and corrective action. Cold holding shall be monitored for proper cold holding temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop stored in diced celery container at 2 door reach in. Observed scoops stored improperly in bulk dry ingrediants in dry storage room. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Please resurface or replace cutting board at produce prep sink. Cutting boards that become deeply grooved and stained are areas where bacteria can grow and are hard to clean. Please resurface cutting boards to be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed hot holding 2 door reach in with visible soil debris buildup on the bottom of unit.Observed visible dust debris buildup overhead central prep table in kitchen. Please clean ceiling tiles and replace broken vent overhead to prevent physical contaminants from falling into food and clean equipment stored below. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Single service: articles; storage; dispensing; used
Observed several boxes of single service food containers stored on ground in dry storage room. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- General Comments that relate to this Inspection
High temperature dishwasher recorded with 184 F final rinse temperature. Hot holding temperatures recorded:Chicken pot pie @ 167 F; baked potatoes @ 152; ban marie with soup bags @ 159 F.@ door reach in recorded at 34 F. walk in units #1;2; & 3 checked OK and recorded < 40 F. Handsinks properly stocked with liquid soap and sanitary disposable towels. Quat sanitizer recorded at 200 ppm. Chemicals properly stored and labeled.
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5/9/2013 | Routine Inspection 1st | 88 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration systems with any build-up of food debris/soils.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed some food preparation areas with damaged tiles and water collection in tile grout areas. Repair floors to ensure a smooth and easily cleanable surface. Water collection in floor areas contributes to microbial growth.Serveral areas under equipment in need of cleaning; remove soil and food debris to maintain a clean and sanitary environment.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; turkey pies at 163 degrees; cheese sauce at 139 degrees; beans at 147 degrees; gravy at 148 degrees; mashed potatoes at 138 degrees.Cold-holding checked good; dressing checked at 34-42 degrees; vegetables at 43 degrees; fruit at 42 degrees.High temperature dishwashers shared with all three coffee shop permits sanitizing at >180F.Handsinks checked with sanitary towels and soap; replace sensor faucet with traditional faucet. Sensor faucet is slow to work and has been a problem with the last two inspections.All refrigeration systems and freezer systems checked with acceptable ranges; four door reach-in system checked at 38F.
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2/1/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-attach handsinks to wall where needed.Various foot control units for handsinks are not secure and need repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors in dry storage; in addition; some floor drains are in need of cleaning.Facility shall clean and sanitize floors in dishwasher area; observed some growth on floors.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean walls in dishwasher area; observed some growth on ceiling vents and walls.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall replace burned out bulbs in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sausage at 159 degrees; rice at 144 degrees; chicken pie at 161 degrees; gravy at 144 degrees.Cold-holding checked good; salad dressing checked at <40 degrees; sweet and sour sauce at 39 degrees. Salmon on ice at 30-35 degrees; lobster at 36 degrees.All refrigeration and freezer systems checked within acceptable ranges.Quatinary ammonia dispensing at 200-300ppm.High temperature dishwasher sanitizing at >180 degrees on final rinse.
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2/2/2011 | Routine Inspection 1st | 95 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the handsinks with a sensor faucet not working; unit was corrected on-site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean ceiling vents in food preparation areas and repair any burned out lights.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; bacon at 144 degrees; brown sauce at 157 degrees; white gravy at 159 degrees; hot-holding case at approximately 162 degrees.Cold-holding checked good; raw beef patties at 39 degrees; salad dressings at 36-37 degrees.High temperature dishwasher checked at approximately 185 degrees on final rinse temperature.All refrigeration units and freezer units checked within acceptable ranges; freezer checked at -3 degrees; walk-in checked at 35 degrees.
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2/10/2010 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Handsink near walk-in refrigeration unit#3 observed operating too hot to wash hands. The sensor equiped handsink shall be adjusted for warm water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Dishwasher final rinse temperature checked at 182 degrees on final rinse.Hot-holding checked good; beef taco meat at 178 degrees; vegetable holding above 140 degrees; chicken at 154 degrees.Cold-holding checked good; salsa @ 42 degrees; salad dressings holding between 36-38 degrees.All refrigeration and freezer systems holding within acceptable limits.All handsinks stocked with sanitary towels and soap.
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4/1/2009 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER ONLY REACHING 165F AT FINAL RINSE TEMP. REPARI DISHWASHER SO FINAL RINSE REACHES AT LEAST 180F AT MANIFOLD. ENGINEERING CALLED WHILE ON-SITE. DISHWASHER REPAIRED. MONITOR THIS MACHINE TO ENSURE PROPER TEMPS ARE BEING REACHED.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE BROKEN TILE AND MISSING GROUT TO FLOOR UNDERNEATH 3-DOOR STEAMERS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS 31-43FGOOD HOT HOLDING TEMPS 160-174FGOOD FOOD STORAGE
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10/23/2008 | Routine Inspection 1st | 95 |
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