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12/10/2019
Inspection, Routine
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Salsa at the cafe grill line was 57°F while stored on the counter outside of temperature control.
Corrective Action: employee moved the container to the refrigerator.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The cold top refrigerator and the under-the-counter refrigerator at the cafe grill line were not equipped with a thermometer. The cold top refrigerator at the coffee station was not equipped with a thermometer.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A sanitizer bucket in the back kitchen was stored on the floor.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Coffee filters above the coffee machine were stored uncovered and unprotected from contamination.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The backside of the right kettle at the cook line was soiled with grease.
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07/02/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C)
The hand sink signs throughout the kitchen did not clearly tell employees to wash their hands.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked chicken was 122°F and sausage was 132°F in the hot holding case at the grill line. Cooked onions and peppers were 120°F at the flat top grill in a steam bath. Corrective Action: The cooked chicken and sausage were condemned without inspector request, and the peppers and onions were reheated.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The following refrigerated, ready-to-eat foods were not date-marked once opened or prepared to be used or discarded within 7 days: (in the kitchen walk-in refrigerator) fat-free milk, whole milk, (in the physician's lounge refrigerators) coconut milk, half-and-half, cut melon, and salad.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Sliced ham and deli turkey at the coffee shop were labeled for discard on 7/25/2019. Corrective Action: The date marking labels were corrected and date marking was discussed with the manager.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
3-501.19 Time as a Public Health Control (P)
Chicken tenders at the hot holding case for the pizza were 112°F and were not tracked or marked under the facility's Time As a Public Health Control Plan. Corrective Action: Staff discarded the chicken tenders.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service containers at the grill were stored with their food-contact surface upright.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.12 Cutting Surfaces (C)
The cutting board at the cold-top refrigerator to the right of the grill was stained. The cutting board to the cold-top refrigerator at the coffee bar was stained and scored.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The side of the grill was soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
The integral atmospheric vacuum breaker at the mop sink was left under continual pressure by a shut-off valve (hand sprayer) located downstream. Corrective Action: The hand sprayer was removed.
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07/26/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the service line drank from a beverage then began serving food and conducting food preparation without washing their hands in between. Corrected by educated person in charge on proper hand washing times.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Chicken fingers under the hot lamp were 118°F and cooked pasta over sterno was 120°F on time as a public health control (TAPHC) without a discard time. Those hot food items under the TAPHC plan will be marked with a discard time going forward.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes in the cold well were 45-48°F and cut melon cups at the cash register were 55°F on time as a public health control (TAPHC) without a discard time. Those cold food items under the TAPHC plan will be monitored with a discard time. Breakfast sausage in the far service line standing reach-in refrigerator was 45°F. Ranch dressing at the salad bar was 46-56°F. Shredded cheese, artichokes, cooked eggs, and cut watermelon were 45-48°F on a speed cart in the beverage/to-go walk-in refrigerator. Corrected by rapidly cooling items in a walk-in refrigerator.
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| 11b - Non-Critical |
| Testing Devices: Dish machine provided with accurate thermometer and gauge cock |
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Inspector Comments: The final rinse pressure as measured on the dish machine gauge (33 psi) did not fall between 15-25 psi.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket in Peets Cafe was less than 150 ppm quaternary ammonium residual. A dry towel was observed being used to wipe down the espresso milk steamer.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The water pressure at the hand sink near the three-compartment sink was low.
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06/01/2017
Inspection, Routine
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked chicken was 118-125°F in the prep area hot box. The meat in a muffaletta sandwich was 78-90°F on the service line hot tray.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cooked breakfast sausage was 45°F, sliced provolone was 44°F, a veggie burger was 45°F, and sliced turkey was 47°F in the far buffet-line standing reach-in refrigerator. Ranch dressing was 47°F and blue cheese dressing was 46°F in the service line cold-well.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A tray of vegetables on the top shelf under the cooks' walk-in refrigerator condenser drain line was not protected from contamination.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Ice accumulation was observed on the cooks' walk-in refrigerator condenser.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Light tubes were not functioning or fully functioning in the following areas: the prep area ventilation hood, the produce walk-in refrigerator, and the beverage/to go walk-in refrigerator.
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07/07/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the entree area was observed changing gloves without first washing their hands.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final rinse of the kitchen dish machine did not reach at least 160 F on the dish surface.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: The designated hand sink located on the far east wall of the food preparation area was not easily accessible for employees in the entree area.
*5-208B Hand sink quantity inadequate and/or improper location.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the right pizza cold top refrigerator door, reach in refrigerator 1, and reach in refrigerator 2 were torn.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: High temperature test strips were not provided upon inspection.
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07/23/2015
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Ice was present in the basin of the of the front service area hand sink basin.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the reach in refrigerator located next to the pizza oven was torn.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: High temperature test strips for the high temperature dish machine were not provided upon inspection.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood vent located in the front cook line service area was soiled with dust.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: A box of single service items was stored on the dry storage room floor. Single service containers were stored with food contact surfaces exposed to contamination above the food preparation line.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet base on the hand sink in the coffee area was not sealed. Ice was present on the walk-in cooler #1 condenser.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor below the three-compartment sink was wet. The floor was wet near the warewashing area handsink.
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