- [5] Hands washed and cleaned; good hygienic practices
Observed employee washing utensils in handsink.Observed handsink being used as a dumpsink. This is a repeat violation from last year's inspection.Observed employee used gloved hand to put raw burger on grill; then fail to change gloves and wash hands. Reviewed with all employees to handwash only in designated handsinks; that handwash sinks are for that purpose only; proper glove use.Recommend having regular reviews of handwashing importance with all staff as a refresher.Corrected on site.
- 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 front cookline area (hot line).-hand sinks stocked; reviewed no bare hand contact; do post handwashing signs at all hand sinks (provided)-no cooling done on this line-cold holding checked ok - all make up units; side stations and reach ins at 41F or below; hot holding checked ok - 159F and above-discussed final cook and reheating temperatures; raw thawing procedures with no issues noted-dishes are done in the Cafe Milano support kitchen-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 | 95 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.The following food temps. were recorded at the makeup table:Sourcream @ 39 F; sausage @ 43 F; cheddar cheese @ 39 F; Joe's omelette mix @ 40 F; diced tomatoes @ 35 F; cut lettuce @ 41 F and sliced tomatoes @ 40F.The cold holding drawers under the cookline recorded at 40 F; cheese temped at 41 F.Cold holding units under makeup line temped OK and within regulations. All eggs properly stored in cold holding. * Reviewed Cafe Milano's/coffee shop time and temperature log. Temperatures are recorded every 4 hours and corrective action documented for issues. * Time is being used as a "public health control." Do continue to create a written document for the items such as the hollandaise sauce and butter blends to be stored at room temperature including procedures for discarding food.
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4/17/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed pasteurized liquid eggs whites stored on counter next to grill line. * Do store pasteurized liquid eggs whites in cold holding between uses. * Corrected on site. The following food temperatures were recorded:Diced ham @ 45 F; cooked sausage @ 43 F; sourcream @ 44 F; jack and cheddar cheese @ 41 F; cold pasta @ 54 F (all cold pasta voluntarily discarded); sliced ham @ 43.8 F; sliced cheddar @ 46 F; sliced jack cheese @ 48 F; cantaloupe @ 42 F; and butter blend @ 48 F.In-house refrigeration and third party vendor currently working on addressing cold holding issues throughout restaurant. The following cold holding units shall be repaired and cold holding at 40 F or lower:1) Makeup tables cold holding units both sides.2) Cold holding drawers under cookline.3) Reach in cold holding units under makeup line.In the interim as the cold holding units are being investigated and repaired to properly cold hold. The facility shall lower the stock of food stored in hotel pans. Use ice bags to cold hold the raw meat at cold holding drawers. * All foods in this restaurant are high turnover. This restaurant is 24/7. Discussed with persons in charge using "TIME" as public health control. TCS; time temperatre control for safety foods can be stored in the temperature danger zone (the temperature between 41 F- 135 F. A written procedure or standard operating procedure must be written in advance and be available to be reviewed by health authority. The following conditions must be met in order to use this method:1) Food is marked when removed from temperature control.2) Maintain written procedure.3) Discard unmarked; mismarked product containers; or when time limit is exceeded. 4) Food is consumed or discarded within 4 hour time limit.5) COoked and served;or if Ready to Eat ; served w/in 4 hours.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed employee rinse spatula in handsink and re-use spatula to cook eggs.* Food handler addressed and asked to properly wash spatula in a proper sink. Reviewed with operator to post "handwashing only" signs at handsinks. Handsinks are to be used for handwashing only. No other activities shall occur at handsinks.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Sausage patties @ 158 F; pulled chicken @ 171 F; meatball marinara @ 151 F; mashed @ 138 F; country gravy @ 165 F; clam chowder soup @ 177 F; hot and sour soup @ 180 F and oatmeal @ 201 F.Cold holding temps. recorded:Cantaloupe slices at server station 42 F and sliced cheese between 41-43 F.Quat sanitizer bucket noted at 200 ppm.Handsinks properly stocked. Observed good handwashing. Dairy dates current.Food properly stored; no raw over ready to eat foods. A reinspection is required. Facility shall create procedures for using "TIME" as a public health control for the TCS foods that are being stored in the temperature danger zone. For example; hollandaise sauce and butter. A reinspection is required.
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4/10/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Cold holding temperatures recorded at makeup line:Diced tomatoes @ 42 F; sliced tomatoes @ 43 F; white sauce @ 41 F; pesto mayonaise @ 43 F; pooled eggs @ 41 F and tuna @ 38.0 F.Reviewed cold holding temperture logs:Please indicate corrective action for any food temperatures found out of temperature. Cold holding temperatures must be at 40 F or lower and hot holding temperatures at 140 F or higher. Continue to take temperatures throughout Cafe Milano Restaurant.Facility is having bids for retrofitting cold holding units at makeup line wihtin the quarter (3 months). Observed temperatures on makeup lin above 40 F. Food is high turnover but facility is not using time as a public health control. Facility will be changing out compressors within the quarter.A second annual inspection will be conducted to monitor compliance. This inspection will be unannounced.
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2/5/2014 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.The following temperatures were recorded on the makeup line:Diced tomatoe salsa @ 49 F; guacomole @ 47 F and chicken at 49 F. * This is a repeat violation. Please call health inspector if unit will not be repaired within 2 days on or befoe 02/02/14. A reinspection fee will be charged if violation is not abated by 2nd reinspection. Call health inspector if unit will not be repaired by this 02/03/14 prior to reinspection.
- General Comments that relate to this Inspection
Cold holding temperature reviewed and checked OK. Food temperatures still found out of temperature in cold holding makeup line with ambient air temperature recorded at 50 F and food temps. recorded between 44-59 F. Food has been temped every 2-3 hours and food on line out of temperature will be discarded by 11:00 AM. Do not use unit until repaired and cold holding food at 40 F or lower. Continue using temperature logs and notate corrective action. Reviewed temperature logs on makeup line. Please document any corrective action taken once food is found to be in ghe temperature danger zone. The temperature between 40-140 F. Potentially hazardous foods cannot be stored in the temperature danger zone longer than 4 hours. Time may be used as a public health control but must be documented for time in and time out the food is to remain in the temperature danger zone. All food is to be discarded within 4 hours. Ice may not be used as a means to cold hold food on the makeup line. The cold holding equipment must be repaired to be in good functional order.
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1/31/2014 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
observed potato salad w/ temp of 525 and pico de gallo temped @ 54 F. H Pitt on both ends of cold holding unit voluntarily discarded. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
Observed reach in units at hostess station w/recorded food temps. between 45-52 F. *Do not use unit until repaired and cold holding at 40° F or lower. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.observed phf foods at rlin units at grill line w/ recorded temps above 40° F: Liquid eggs @ 60 F; diced tomatoes at 56° F. all phf foods at r/ins ice down at time of inspection. This 24 hour restaurant has-high turnover foods.
- [4] Number; convenient; accessible; designed; installed
Observed hand sink at hostess station blocked w/ hotel pan of coffee. *Corrected on site. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
observed personal drink improperly stored at hostess side station. all drinks to be stored covered and a straw provided. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Health warning posted on menu for raw and undercooked foods.Cold holding temps. recorded:Hot holding temps. recorded: augjrs@ 152F; mashed potatoes @ 14iF; rice178 F; country gravy 154 I; meatballs in marinara @ 143 F.A reinspection is required.
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1/29/2014 | Routine Inspection 1st | 86 |
- [2] Handling of food; ice; minimized
Observed improper scoop used for scooping granola at salad making makeup table. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.* Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed underside behind spigot and hot chocolate dispenser machine with heavy food debris buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Barbecue chicken shredded @ 168 F; refried beans @157 F; hot holding water temperature @ 151 F; Asian hot and sour soup @ 158 F; white sticky rice @ 148 F and fried rice @ 145 F; chili @ 170 F; ham and navy bean soup @ 163 F and roast beef @ 148 F.Cold holding temperatures recorded:Shrimp @ 40 F; dressings between 37-39 F; raw marinated chicken breasts @ 40 F and cut fruit @ 39 F.All cold holding units checked OK and within regulation. Milk dispensing machine recorded @ 32 F; dairy dates current.Pad thai sauce housemade with a recorded pH of 4.0 with test strips. Operators stated that all house sauces that are shelf stable have a recorded pH < 4.2. Facility has a pH meter on site.Quat sanitizer buckets recorded with 200 ppm at several buckets. Handsinks properly stocked and functional.Operators know how to properly cool leftover white sticky rice. Rice is cooled in 2 inch pans rapidly and used to make other dishes the following day. All prepared foods at Cafe Milano's three kitchens use food within 7 days. Date coding and marking is being utilized at several cold holding units. FIFO is being used to rotate food storage. Chemicals observed properly stored; labeled and used.Discussed with operator to provide lids for all food that is stored in dry storage such as spices; powdered mixes; beans; etc.
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5/10/2013 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
080) 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.Ensure all refrigeration units with potentially hazardous food products have thermometers.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer solution at all stations including waitress stations and change every 2-3 hours or when organic load is high; some stations missing sanitizer solution and some stations had weak quatinary ammonia solution. Please ensure dirty wiping cloths are kept in sanitizer solution between use to help prevent cross-contamination and microbial growth.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-sour sauce at 171 degrees; chicken soup at 163 degrees; clam chowder at 169 degrees; oatmeal at 151 degrees.Cold-holding checked good; dressings at 36-43 degrees; milk dispensing units at 34-41 degrees; fruit at 37 degrees.Handsinks checked with sanitary towels and soap; reviewed handwashing. Recommend transition to no bare hand contact with ready-to-eat foods.Date marking codes on PHF/TCS foods checked good.Refrigeration systems operating within regulation; salad make-up unit at <40F.note: one refrigeration door gasket needed at waitress station....
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2/1/2012 | Routine Inspection 1st | 98 |
- [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.
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations except light repairs complete.Continue to monitor reach-in refrigeration unit to ensure make-up refrigeration unit holds at 40 degrees or below.
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2/4/2011 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Refrigeration system near grill station not maintaining proper temperature; tuna at 54 degrees; cheese at 62 degrees; and tomatoes at 62 degrees. Potentially hazardous foods placed on ice or moved to another refrigeration unit.Facility must repair unit to maintain proper temperature of 40 degrees or below. (48 hours)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall repair/replace/re-surface cutting boards on main food preparation line. Cutting boards must be smooth and easily cleanable.Facility shall clean and sanitize juice machine/soda machines near main cook line.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace any damaged/torn reach-in refrigeration gaskets.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean freezer unit on main cook line; observed substantial build-up.
- [1] Installed; maintained
Facility shall repair floor drain next to fry unit to drain properly; observed some standing water. Engineering contacted to repair drain on-site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drains with build-up and growth.Facility shall clean floors under soda machine near main line.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; potatoes at 159 degrees; gravy at 163 degrees; bacon at 148 degrees; sausage at 146 degrees.Cold-holding problems to be corrected as noted above*****Handsinks stocked with sanitary towels and soap; observed handwashing.****Reinspection required****
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2/2/2011 | Routine Inspection 1st | 90 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice-scoop with the handle laying in the ice090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed juice machines in need of cleaning; juice box at south waitress station station was extremely dirty.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair front line refrigeration units to eliminate water pooling. There was also water pooling at the egg station.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; cheese sauce at 144 degrees; brown sauce at 166 degrees; and country gravy at 159 degrees.Cold-holding checked ok; salad dressings at 36-42 degrees; ham at 41 degrees.Handsinks stocked with sanitary towels and soap.Sanitizer buckets with quatinary ammonia checked at approximately 200ppm.
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2/10/2010 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall re-surface/replace cutting boards on front line. The cutting boards shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; gravy @ 148 degrees; sausage at 153 degrees; cheese sauce at 163 degrees; bacon at 147 degrees.Cold-holding checked good; salad dressings 34-42 degrees. (please fill containers half full when volume is low.Dairy reach-in case at 35 degrees.All refrigeration and freezer cases holding within acceptable ranges. Observed glove use and handwashing.All products in cold-holding drawers; make-up units; and display cases are extremely high volume.All products in walk-in units date labeled and properly stored.
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4/1/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
CLEAN TOP OF MILK DISPENSER AT SIDE STATION #3
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE MISSING FLOOR TILE AT SIDE STATION #2 BY THE FLOOR SINK.
- General Comments that relate to this Inspection
HANDSINKS AVAILABLE AND PROPERLY STOCKED--OBSERVED EMPLOYEE HANDWASHING.COOKLINE TEMPS GOOD 36-46FHOT HOLDING GOOD 148-187FDISCUSSED EMPLOYEES USING BARE HAND CONTACT TO HANDLE RAW PRODUCTS TO PLACE ON GRILL AND USING TONGS TO HANDLE COOKED PRODUCT. CHEF PATTERSON EDUCATES STAFF TO HANDWASH AFTER HANDLING RAW PRODUCTS.MONITOR COLD DRAWERS UNDER GRILL ON COOK-LINE. LOWER PRODUCT LEVEL IN COLD DRAWERS DURING SLOW TIMES TO ENSURE PROPER COLD HOLDING TEMPS.
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10/23/2008 | Routine Inspection 1st | 98 |
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