Health Report #110803

Establishment Name: Eba (Cafeteria) C/O Domino's
Report Date: 07/15/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Display N/A N/A N/A Some food items on display not protected properly. Please provide sneeze shields, proper containers, rearrange displayed food to properly protect all exposed food items from potential contamination. This includes partially exposed cut greens and spinach end of salad station, toppings in open jars, washed fruit in bowls in both eba kitchen and "bison bistro" down the hall. Not corrected. Did relocate bowl of washed fruit at "bison bistro" to counter behind employee. ,
Critical Food Temperature Measuring Dev N/A N/A N/A No food thermometer available that is suitable for measuring the temperature of thin mass food items. Please provide proper food thermometer. Not corrected. ,
Critical Sanitizing Solutions, Testing N/A N/A N/A No quaternary ammonium test kit available for monitoring quat concentration. Please provide proper quat test kit. Not corrected. ,
Critical Using a Handwashing Sink N/A N/A N/A Handwash sink not accessible for handwashing at "bison bistro". Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating wiping cloth bucket out of handwash sink
Critical Time as a Public Health Contro N/A N/A N/A Time as a public health control policy not being followed for "exhibition items" and cut lettuce & spinach at salad station. If time without temperature control is used as the public health control for a working supply of potentially hazardsous food the policy shall be followed which includes marking or otherwise identifying the food to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Temporarily corrected at time of inspection by discarding "exhibition items" see 3-501. 16. Cut lettuce & spinach were marked with time or time was added as time out of temperture control was known by pic. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Potentially hazardous food items in several areas not maintaining food at proper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Temporarily corrected at time of inspection by: (1) discarding 2 % milk found in thermos at coffee self serve station at 59°F. The other 2 milk choices, skim and half & half found at 41°F or below. Facility will begin using time as a public health control for thermos milk items. Kitchen is open 7:30 am - 2:00 pm. (2) discarding shredded cheddar cheese and diced tomatoes found at the salad station at 58°F - 60°F. Sour cream was maintaining at proper temperature with exception of sour cream in the squeeze bottle found at 62°F which was discarded. Ice bath was provided for new toppings with ice level maintained above food level. Per pic tacos are served once a week on tuesdays. Time policy for exhibition items was provided, the time control sheet is not being utilized. Facility will begin dicing tomatoes the day before; will bring food out closer to serve time; store back up cheese, sour cream, diced tomatoes in refrigeration unit in rear kitchen to maintain at 41°F or below. Salsa is commercial. (3) discarded sliced cheese found at 52°F - 54°F at grill station on top of prep unit. All other food items found at 41°F or below. Appears cheese was removed from one door upright and stayed out on counter too long before being placed into refrigerated unit. Facility will bring food out closer to lunch serve period; this unit is set up differently for breakfast serve period. (4) discarded cole slaw found at 54°F in bus tub on ice next to grill station on right side. Facility uses bus tub with some potentially hazardous food items on occasion. The other phf in bus tub had smaller quantities and the ice level was higher; these food items were maintaining at proper temperature. Facility will look into purchasing a refrigeration unit for this station. An upright reach-in-cooler cannot be used as a working cooler and an ice bath is not a permanent solution for maintaining phf at proper temperature. ,
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: rolling cart that large mixer is stored on, ice scoop container, sheet trays under shelving unit (to catch excess water from clean dishes) and area around stem of can opener that is not in use. Please clean now and as often as necessary to maintain in clean condition. Pic will remove can opener that is not in use
Normal Drainboards N/A N/A N/A Inadequate clean drainboards and shelving in dishwash area to properly air dry dishes prior to stacking. There is space for only one dish rack on clean drainboard side of dishmachine. An additional rack or racks may be necessary to provide adequate room to air dry the dishes.
Normal Wiping Cloths, Use Limitation N/A N/A N/A Sanitizer concentration high in wet wiping cloth solution at "bison bistro". Sanitizer shall be provided at proper sanitizer concentration. Please use quat test kit to monitor.
Normal Equipment, Utensils, Linens, a N/A N/A N/A Ice transfer buckets stored improperly on top of ice machine. Please invert to protect against potential contamination
Normal Good Repair and Proper Adjustm N/A N/A N/A Refrigeration door gaskets split on the 3 door ric at sandwich station. Please replace to provide good seal and so smooth and easily cleanable
Normal Maintaining Premises, Unnecess N/A N/A N/A Some unused equipment found stored in dry storage room. Please remove to make it easier to clean and to prevent potential harborage condtions and to free up space for storage of other items