HF FOOD ESTABLISHMENT INSPECTION REPORT

Transcription

1 Lincoln-Lancaster County Health Department Environmental Health Division 3131 O Street Lincoln, Nebraska Facility Codes Inspection Date FIRM OWNER INC ADDRESS LINCOLN NE, FOOD ENFORCEMENT NOTICE PRIORITY 4 CORE 9 PRIORITY FOUNDATION 3 Time In Time Out 11:15 AM 1:00 PM FOOD ESTABLISHMENT INSPECTION REPORT FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Supervision PIC present, demonstrates knowledge, and 1 performs duties Employee Health/Responding to Contamination Events Management and food employee knowledge, Proper use of restriction and exclusion Good Hygienic Practices Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth Control of Hands as a Vehicle of Contamination 6 OUT OF COMPLIANCE Hands clean properly washed No bare hand contact with RTE foods or a pre-approved alternate properly followed Adequate handwashing sinks, properly supplied and accessible Approved Source Food obtained from approved source NOT OBSERVED Food received at proper temperature Food in good condition, safe, and unadulterated NOT APPLICABLE Required records available: shellstock tags, parasite destruction Protection from Contamination 14 OUT OF COMPLIANCE Food separated and protected Food-contact surfaces: cleaned sanitized Proper disposition of returned, previously served, reconditioned, and unsafe food Time Temperature Control for Safety Food (TCS Food) 20 OUT OF COMPLIANCE NOT OBSERVED NOT OBSERVED NOT APPLICABLE Proper cooking time and temperatures Proper reheating procedures for hot holding Proper cooling time and temperatures Proper hot holding temperatures Proper cold holding temperatures Proper date marking and disposition Time as a Public Health Control: procedures and records Consumer Advisory NOT APPLICABLE Consumer advisory provided for raw or undercooked food Highly Susceptible Population NOT APPLICABLE Pasteurized foods used; prohibited foods not offered Food/Color Additives and Toxic Substances NOT APPLICABLE Food additives: approved and properly used OUT OF COMPLIANCE Toxic substances properly identified, stored, and used; held for retail sale, properly stored Conformance with Approved Procedures NOT APPLICABLE Compliance with variance, specialized process, ROP criteria or HACCP plan Purpose Regular 01A, 16A 02/06/2019 Water and ice from approved source Variance obtained or specialized processing methods Food Temperature Control Proper cooling methods used; adequate equipment for temperature control Plant food properly cooked for hot holding Approved thawing methods used 34 OUT OF COMPLIANCE Thermometers provided and accurate 35 Food Identification Food properly labeled; original container Prevention of Food Contamination 36 OUT OF COMPLIANCE Insects, rodents and animals not present 37 Contamination prevented during food preparation, storage and display 38 OUT OF COMPLIANCE Personal cleanliness; hair restrained Wiping cloths; properly used and stored Washing fruits and vegetables Proper Use of Utensils In-use utensils; properly stored Utensils, equipment and linens; properly stored, dried, handled Single-use/single-service articles; properly stored, used Gloves used properly Utensils, Equipment, and Vending 45 Food and non-food contact surfaces cleanable, properly designed, constructed, and used 46 OUT OF COMPLIANCE Warewashing facilities, installed, maintained, used, test strips 47 OUT OF COMPLIANCE Non-food-contact surfaces clean GOOD RETAIL PRACTICES Safe Food and Water Pasterurized eggs used where required Physical Facilities Hot and cold water available; adequate pressure Plumbing installed; proper backflow devices Sewage and waste water properly disposed Toilet facilities: properly constructed, supplied, clean Garbage and refuse properly disposed; facilities maintained OUT OF COMPLIANCE Physical facilities installed, maintained, and clean OUT OF COMPLIANCE Adequate ventilation and lighting; designated areas used Page 1 of 5

2 Pursuant to LLCHD Policy , this is to serve as notice of: WARNING TEMPERATURE OBSERVATIONS o FOOD PRODUCT F LOCATION Pasta Pizza Pizza Meatballs Meat Sausage Chicken (cooked) Cottage Cheese Ranch Dressing X Steam Table Buffet Line Buffet Line Steam Table Rail Rail Reach-in Cooler Salad Bar Salad Bar FOOD ENFORCEMENT NOTICE STAFFING/RECORDS REQUIREMENTS Food Handler Permits OUT OF COMPLIANCE Permit Records OUT OF COMPLIANCE Alcohol Server /Seller Permits NOT APPLICABLE Failure to immediately correct violations posing an immediate and substantial hazard to public health (checked as priority violations below) may result in action to suspend or revoke your Food Establishment Permit. VIOLATION DETAIL Code Critical Repeat Level Risk Factor Violation Description Remarks Location Food Code Citation 5 employees out of 10 lacking current food handler permits. Individual with food manager permit just quit yesterday. Update Food handler permits immediately and obtain Food Manager permit. Provided information about how to obtain. RF 0 (c) A food permit holder shall arrange for and require all employees to have valid food handler permit and/or food manager permit as required by the Lincoln Food Code. Corrected Correct By NOTICE: Employee observed failing to wash hands after handling money, talking on CORRECTED phone. Discussed when to wash hands. Only one staff on duty during NOTICE: good portion of inspection handling to go orders, inside orders and buffet, creating significant barrier. RF 6 Food employees shall clean their hands and exposed portions of their arms as specified under immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After engaging in other activities that contaminate the hands. 81-2, Food items at salad bar observed between Had stocked at 10 am CORRECTED and did not turn unit on. Discarded. *Not great T as C marking on items on NOTICE: hot bar. RF 20 Except during preparation, cooking, or cooling or when time is used as the public health control as specified under , and except as specified under (2) of this section, time/temperature control for safety food shall be maintained: At a temperature specified in the following: (i) 5 C (41 F) or less; or (ii) 7 C (45 F) or between 5 C (41 F) and 7 C (45 F) in existing refrigeration equipment that is not capable of maintaining the food at 5 C (41 F) or less if: (b) Refrigeration equipment that is not capable of meeting a cold holding temperature of forty-one degrees Fahrenheit (five degrees Celsius) that is in use on the operative date of this act shall, upon replacement of the equipment or at a change of ownership of the food establishment, be replaced with equipment that is capable of maintaining foods at forty-one degrees Fahrenheit (five degrees Celsius) or below. Page 2 of 5

3 Chemicals stored next to food items on racks under register by croutons. Relocate. NOTICE: RF 26 Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles Employees food handler permits not available for review during inspection. Foundation RF 0 (d) A food permit holder shall maintain an up to date list of all employees working in the food establishment on a form provided or approved by the Health Director. The form shall include the employee s name, date of hire, food handler or food manager permit number and expiration date. The form shall be made available to the Health Director upon request Residues on can opener, knives, chopper, etc. Make sure clean before Foundation putting away. RF 14 Equipment food-contact surfaces and utensils shall be clean to sight and touch No test kits for quat sanitizer or bleach at dish machine. Foundation RF 46 A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided Thermometer not found in pizza table cooler. Please provide one. RF 34 Except as specified in (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display Back door not tight fitting, gap observed along the bottom. Please replace door sweep. RF 36 Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors Numerous dead beetles in back storage room. Clean to avoid attracting pests. RF 36 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests Manager not wearing proper hair restraint in kitchen. Provide. RF 38 Except as provided in (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles Interiors of reach in with build up of food residues. Gaskets moldy. Other equipment with build up of food residues. RF 47 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Page 3 of 5

4 Some floor damage observed in the kitchen (broken, deteriorated tiles). Wall damage behind water heater, wall damage under serving line. Ideal harborage for pests. RF 53 The physical facilities shall be maintained in good repair Dish machine with excessive residues. Increase cleaning frequency. RF 53 A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under shall be cleaned: Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; Numerous areas of facility in need of cleaning. Walls, floors, etc soiled. Clean dish storage racks, food racks in walk-in etc with build up of residues. Floor drain under serving line with residues, water pooling, damaging wall. Ideal for roaches. RF 53 The physical facilities shall be cleaned as often as necessary to keep them clean Employee coats on flour. Store in location where not source of contamination. RF 54 Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur. Page 4 of 5

5 ADDITIONAL ACTION REQUIRED: You are hereby ordered to submit a written plan of action within five (5) days that you will implement to assure that items designated "NOTICE: " will be prevented in the future. Send to: Food Team Supervisor, LLCHD, 3131 O Street, Lincoln, NE Correction of the above violations does not preclude further actions in accord with Lincoln Municipal Code 8.20 and /or the Nebraska Pure Food Act. You may appeal this Food Enforcement Notice within three (3) working days by filing a written request with the Health Director. The request shall include the specific findings which are being appealed and why the enforcement action taken should be modified. Violations identified on this Notice must be corrected regardless of your decision to appeal. Remarks: FEN issued for lack of compliance with food handler permits. No staff on duty with current food handler permits. Discussed with Food Team Supervisor Justin Daniel. Due to situation with manager just leaving, Suspension not issued. Manager must obtain Restricted Shift permit by 5 day follow-up and Food Manager in 30 days. All staff must obtain Prep Cook or higher. Due to small number of staff only one person on duty during large rush. Observed pressured to answer phone, take orders at front, etc. Discussed issue and to be aware to still take time to wash hands at proper times. Work with staff in regards to handwashing. After working with raw dough, etc wash hands prior to working with ready to eat. After using restroom, wash hands in restroom and again in kitchen. Said that company does have logs but staff are not keeping at this time. Work to have reminders or double checks to turn on cold table in customer area. Use logs to monitor temperatures every 4 hours on cold holding units. Using time as control for buffet hot items. Could not read pen well, discussed grease pencil on metal by items to monitor. Said only on line for 30 minutes. Discussed bodily fluid clean up kit. Follow-up will be in 5 days Printed 02/06/2019 1:09:33 PM FIR210 * * Follow-up Environmental Health Specialist ANDREA R. BETHKE, EHS 67 abethke@lincoln.ne.gov (402) Received by Person-In Charge MCGRATH AMBER LYNN MANAGER Obtain Food Handler and alcohol server/seller permits at search word "Food". Page 5 of 5