| 4-14-2021 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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Observed the built in thermometers for the glass door display coolers next to the soda fountain area reading 39-41ºF. Actual ambient read next to each built in thermometer sensing point showed the actual temperature in the cases to be between 46-48ºF. Repair or replace. Have a thermometer accurate to within 2ºF or 1ºC in all hot and cold storage and display areas. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor.
NOTE: Recommendation to obtain a different thermometer for the hot display unit such that the critical temperature range being monitored (135-165ºF) is easier to read. Suggest obtaining a thermometer that covers the temperature range of approximately 100º to 180ºF. Current thermometer being used in this area covers a range of at least 300-400 degrees, with markings / graduations only every 25 to 50ºF.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-14-2021 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 0.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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NOTE: Observed existing two compartment sink in use at this facility for both limited 'batch' warewashing (small quantity of utensils from daily early hot food prep and wrapping / coffee pots / soda & beverage nozzles), and also used as the required handwash sink in the food prep area. *Conditionally approved* continued use of the existing setup as long as there is no additional expansion of open food handling activities, *and* as long as an approved procedure for proper implementation of the required wash / rinse / sanitizing steps AND handwashing using a two compartment sink are posted and followed by all employees preparing or handling food or food contact items.
Any proposed expansion of open food handling activities will require the installation of a three compartment sink and the designation of a separate handwash sink location within the food prep area. A complete plan review application, electronic plans, electronic specification sheets for equipment items to be added or changed out, and a plan review fee will be required to be submitted and approved by MCDEH prior to food related equipment changes or additions at the facility. NOTE, the same plan review application / fee may be prepared and submitted that includes a review of *both* the more immediate proposed food equipment changes / expansion, as well as for the proposed walk in cooler upgrades in the near future.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-14-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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(1) Observed the buildup of food particulate residue inside the microwave. Increase cleaning frequency so as to prevent the accumulation of visible residue.
(2) Observed residue / buildup in some cupboards below the soda machine area. Improve cleaning frequency so as to prevent the accumulation of visible residue.
NOTE: Observed the use of foil inside the countertop rotisserie oven type unit. Ensure the foil is changed **at least** as often as wash / rinse / sanitize procedures should occur.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-14-2021 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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Observed some of the residue in the cupboard near the soda machine compressor includes what appears to be rodent droppings. Clean cupboard to prevent ongoing vermin attraction, and monitor for signs of current rodent activity. If any additional signs of possible vermin are observed, engage with professional pest control services and investigate around food prep areas and correct / block / repair any discovered vermin access points (such as large gaps under delivery doors, holes in any exterior walls, or simillar).
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-14-2021 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 3.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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(1) Observed the temperature of one the wrapped rib portions in the front corner of the hot display case was measured at ~130 °F. Hold all hot potentially hazardous foods at or above 135°F. Out of temperature items relocated to the center of the hot holding unit and the unit temperature knobs were turned up. A recheck near the end of the inspection shows the rib portions to be at 148ºF+. Monitor hot held items to ensure the coolest items are not less than 135ºF at all times. Corrected during inspection.
(2) Observed the temperature of the PHF deli type items in the two display cooler doors closest to the soda fountain ('triangle' sandwiches, bacon, chorizo, sliced cheese) were measured at 47-50°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to the walk in cooler display door #11 area. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-14-2021 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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Observed worn finishes and possible fiber cracking in the plywood type paneling on the interior of the walk in freezer unit, particularly on the ceiling. Repair / repaint / reseal so as to provide surfaces that are smooth and easily cleanable. If a change to the type of ceiling or wall finish is desired, it is HIGHLY RECOMMENDED to have the replacement finish approved **prior to** installation.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 4-14-2021 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 1.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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(1) Observed loose rolls of toilet paper on the grab rail and the back of the toilet tank in the restroom. Provide toilet paper in a dispenser / on a spindle to allow for sanitary dispensing.
(2) Observed lack of any obvious sign (noise, visible signs of air flow) that the vent fan in the restroom is currently functioning. Investigate and repair so as to provide the required ventilation. Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 4-14-2021 |
Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069)
| 1.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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Observed some shelving areas in both the walk in cooler and in some of the storage cupboards and counters in the food prep areas where the finish or paint has worn off, exposing unsealed surfaces. Repair / repaint / reseal the exposed surfaces so as to provide smooth, easily cleanable, non porous / moisture repelling surfaces for all food storage and prep type areas.
Keep all premises of a food facility, including all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative and in good repair.
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0111 RETAIL MARKET 2001-6000 SQFT
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| 4-14-2021 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 1.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed lack of one inch minimum air gap between the drain lines under the ice machine / drain line from the walk in cooler units, and the rim height of the floor sinks. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
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0111 RETAIL MARKET 2001-6000 SQFT
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