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Suffolk County Department of Health

Suffolk County Board of Health Inspections

The Food Control Unit is responsible for enforcing Article 13 of the Suffolk County Sanitary Code. The purpose of Article 13 is to protect public health by establishing safeguards for the control of food and preventing consumption of unwholesome, adulterated or otherwise unfit food. Each year the Food Control Unit issues nearly 6,000 food service establishment permits, conducts more than 11,000 inspections and investigates approximately 600 consumer complaints.

When are food establishments inspected?

Random, unannounced inspections of food establishments are conducted at frequencies determined by the type of establishment. Delis, diners, catering halls, and full service restaurants are typically inspected more than once per year, "fast food" restaurants are inspected once per year. Inspections are also conducted when the Department receives complaints of illness or improper/unsanitary operation. If violations of the sanitary code are observed, the violations are documented on an inspection report and a timetable for compliance is determined.

What is a “Critical” violation?

A critical violation is more likely than other violations to be associated with those specific health standards intended to prevent the occurrence and spread of foodborne illnesses, and must be corrected at the time of inspection. Examples of critical violations include ill food workers not restricted from working, bare:hand contact with ready:to:eat foods, and foods that require temperature control for safety not maintained at proper temperatures.

What is a “Maintenance” violation?

A maintenance violation refers to the cleanliness or structural integrity of a food establishment, or to improper sanitary practices. Examples of maintenance violations include accumulated grime on floors or equipment, unlabeled food containers, and not following proper methods for cleaning utensils and tableware.

 

Campus Dining Food Safety Continuous Improvement : HACCP

Hazard Analysis & Critical Control Points (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. (www.fda.gov)

Stony Brook University, Faculty Student Association (FSA), and Campus Dining utilize HACCP as the basis for continuous improvements in their food service programs.

The basic principles of HACCP are:

  1. Identify specific, potential food safety hazards
  2. Establish valid control points and critical limits that mitigate the hazard
  3. Implement corrective actions to maintain control points within critical limits
  4. Maintain records for monitoring control points

 

Campus Dining HACCP Continuous Improvements

West Side Dining

Critical 1: Fish undercooked, raw. frozen: parasite destruction  (9/3/2015)

  • We now keep on file a statement from the purveyor stating that they are following proper procedures for sushi  production
  • Added required raw product advisory

Critical 2: Adequate refrigeration (9/3/2015)

  • Installed new sushi units with thermometers.

Critical 3: Temperature Control for Safety (TCS) food below 41F degrees (9/3/2015)

  • Taking temps per standard protocols and recording the data on Hazard Analysis Critical Control Point (HACCP) logs
  • Took corrective action under supervision of Suffolk County Department of Health Services (SCDOHS)
  • Using blast chiller to take corrective action per protocols ongoing
  • Added asterisk to existing station signage per Suffolk County Department of Health Services (SCDOHS)

Critical 4: Temperature Control for Safety (TCS) food below 41F degrees (9/3/2015)

  • Took corrective action under supervision of SCDOHS – voluntary discard
  • Utilizing time as a method of temperature control and noting all to Hazard Analysis Critical Control Point (HACCP) logs

Critical 5: Temperature Control for Safety (TCS) food below 41F degrees (9/3/2015)

  • Took corrective action under supervision of Suffolk County Department of Health Services (SCDOHS)
  • Utilizing time as a method of temperature control and noting all to Hazard Analysis Critical Control Point (HACCP) logs

Critical 6: Consumer menu advisory (9/3/2015)

  • Added asterisk to existing station signage per Suffolk County Department of Health Services (SCDOHS)

Critical 7: Open display of food  (9/3/2015)

  • Currently using a temporary sneeze:guard, will replace with permanent guard

Maintenance 1: Thermometers for refrigeration and or hot holding (9/3/2015)

  • Added thermometer to the station
  • Ensured that there are thermometers in all other coolers on site.

Maintenance 2: Standing water in the dish scullery (9/3/2015)

  • Floor to be re:pitched to ensure proper drainage over Thanksgiving break.
  • Trained staff on more frequent squeegeeing of the area

 

Tabler

Critical 1: Stem Thermometer (9/2/2015)

  • Added stem thermometer to the station
  • Trained staff on the proper way to calibrate and use.

Maintenance 1: Failure to submit application (9/2/2015)

  • Tax map has been delivered to the Suffolk County Department of Health Services (SCDOHS)

Maintenance 2: Notice to patron sign not posted (9/2/2015)

  • Sign has been added

Maintenance 3: No food manager certificate posted (9/2/2015)

  • Certificate has been posted
  • All management staff Serve Safe certified
  • Human Resources will keep copies on of Suffolk County Department of Health Services (SCDOHS) and Serve Safe certificates on file for all employees and ensure that they are posted at units where staff currently work

Maintenance 4: CPR poster  (9/2/2015)

  • Poster installed

 

University Café  

Critical 1: Bare Hand contact (9/11/2015)

  • Confirmed that gloves are placed in all areas where  food will be handled
  • Include inspection of visible gloves available on weekly safety inspections

Maintenance 1: Failure to submit application (9/11/2015)

  • Application to operate submitted, received and posted 

Maintenance 2: Posting Notification (9/11/2015)

  • Alcohol consumption warning sign posted and prevalent

Maintenance- 3 Thermometers for refrigerators and/or hot holding equipment (9/11/2015)

  • Thermometers placed in all refrigeration and hot holding equipment
  • Include inspection of visible working thermometers on weekly safety inspections

Maintenance -4 Certificates posted prominently (9/11/2015)

  • Food safety/food protection certificate in prominent visible area

Maintenance -5 Hot Water temperature (9/11/2015)

  • The hot water temperature was corrected and adjusted to meet proper standard
  • Include inspection and test of water temps on weekly safety inspections

Maintenance 6: Sanitizing chemical auto dispensed (9/11/2015)

  • The auto sanitizer has been corrected and calibrated
  • Include inspection and test of sanitizer calibration on weekly safety inspections

Maintenance 7: Chemical Dishwasher Sanitizer Dispensing (9/11/2015)

  • The chemical dishwasher sanitation has been corrected and calibrated
  • Include inspection and test of chemical dishwasher sanitation calibration on weekly safety inspections

Maintenance 8: Floors, Walls, and Ceilings, clean and in good repair (9/11/2015)

  • The carpet has been cleaned, walls wiped down and ceiling dusted
  • Include inspection and floors, walls and ceilings on weekly safety inspections

 

Union Deli

Critical 1: Open Display of food (9/2/2015)

  • All fruit with edible skin was wrapped and will continue to be wrapped, prior to display for sale

Critical 2: Cross Connections (9/2/2015)

  • Confirmed that air gap for back flow device at the chemical dispenser was in place 

Maintenance 1: Failure to Submit Application (9/2/2015)

  • The application to operate was submitted, received and posted 

Maintenance 2: Wiping Cloths (9/11/2015)

  • Training was implemented and all employees understand that wiping cloths must be held in sanitizing solution when not in use
  • Include verification of  towels in sanitation solution when not being used  on weekly safety inspections 

Maintenance 3: Plumbing Leaks (9/11/2015)

  • Leak at the Deli cooler was corrected 

Maintenance 4: Lights Shielded/Shatterproof (9/2/2015)

  • Shatter proof light was placed in the Deli cooler
  • Include verification of shatterproof light bulbs in all coolers  on weekly safety inspections

 

Carlos and Gabby’s

Critical 1: Temperature Control for Safety (TCS) Food below 41F or Above 140F (9/2/2015)

  • Ensured all potentially hazardous food is maintained below 41 degrees or above 140 degrees
  • Ensured employees are taking temps and making necessary corrections, ongoing training and verification by management
  • Include hot and cold temperature checks  on weekly safety inspections 

Critical 2: Cross Connections (9/2/2015)

  • Confirmed that air gap for back flow device at the chemical dispenser was in place

Maintenance 1: Failure to submit application (9/2/2015)

  • Application to operate submitted, received and posted 

Maintenance 2: Certified Manager on site (9/2/2015)

  • All management staff Serve Safe certified
  • Human Resources will keep copies on of Suffolk County Department of Health Services (SCDOHS) and Serve Safe certificates on file for all employees and ensure that they are posted at units where staff currently work 

Maintenance 3: Hot water Temperature (9/2/2015)

  • The hot water temperature was adjusted and corrected to meet proper standard

 

Student Activities Center (SAC)

Critical 1: Temperature Control for Safety (TCS) Food below required temperature of 140F (10/1/2015)

  • Taking temps per standard protocols and recording the data on Hazard Analysis Critical Control Point (HACCP) logs
  • Took corrective action under supervision of Suffolk County Department of Health Services (SCDOHS) – product was discarded
  • Employee training/policies reviewed at pre-shift meeting

Critical 2: Open display of food not protected from sources of potential contamination (10/1/2015)

  • Took corrective action under supervision of Suffolk County Department of Health Services (SCDOHS) – product was cleaned and wrapped
  • New policy of wrapping produce was implemented campus wide
  • Employee training/policies reviewed at pre-shift meetings

Critical 3: Bare Hand contact with ready to eat foods (10/1/2015)

  • Confirmed that gloves are placed in all areas where food will be handled
  • Include inspection of visible gloves available on weekly safety inspections
  • Took corrective action under supervision of Suffolk County Department of Health Services (SCDOHS) – product was discarded
  • Employees were educated on new policy and it was discussed at pre-shift meetings to reinforce policy

 

Critical 1: Temperature Control for Safety (TCS) Food below 41F or above 140F (7/23/2015)

  • Reheated chicken to proper temperature under SCDOHS supervision
  • Chicken reheating process protocol modified to further strengthen food safety measures
  • Additional food warmers will increase the capacity to hold chicken at the proper temperature
  • Preventive repair program with vendor will now include improved maintenance and inspection schedule for all warming units on a regular basis

Critical 2: Temperature Control for Safety (TCS) Food below 41F or above 140F (7/23/2015)

  • Reheated chicken to proper temperature under SCDOHS supervision
  • Chicken reheating process protocol modified
  • Additional  food warmers will increase the capacity to hold  chicken at the proper temperature
  • Preventive repair program with vendor will now include improved maintenance and inspection schedule for all warming units on a regular basis

Critical 3: Temperature Control for Safety (TCS) Food below 41F or above 140F (7/23/2015)

  • Food brought back to proper temperature under SCDOHS supervision To maintain cheese at the proper cold holding temperature, cheese was moved to another refrigerated area
  • Staff retrained on proper filling of cold cuts containers so that they are not piled too high and that equipment is kept closed when not in use

Critical 4: Temperature Control for Safety Food below 41F or above 140F (7/23/2015)

  • Food product immediately discarded.
  • Fruit cups now held in alternative refrigerated unit.

Critical 5: Cross Connection (7/23/2015)

  • To ensure that water is not contaminated from an external source, confirmed that a proper backflow prevention device in the ice machine was in place and notified the SCDOHS inspector.
  • Created reference sheet for managers and SCDOHS inspectors to identify locations of all water backflow devices in facility, including those inside equipment.

Maintenance 1: Kitchen utensils not air dried, inverted wet nested (7/23/2015)

  • Additional metro shelving will provide more drying area
  • Training protocol now includes instructing utilities staff not to place kitchen utensils  close together when they come out of dish machine (Ware-washing (kitchen utensil) training module)

Maintenance 2: Floors, walls, ceilings, clean & good repair (7/23/2015)

  • Resurfaced with plastic that will resist chipping
  • Operations team will inspect all food preparation room surfaces to ensure damaged surfaces are reported and repaired promptly.

Maintenance 3: Lights – shielded/shatterproof (7/23/2015)

  • Protective light covers installed
  • Operations team will inspect regularly to ensure guards remain in place

Maintenance 4: Storage of personal clothing and belongings (7/23/2015)

  • Conducted employee retraining about personal belongings not being left in food preparation areas.
  • Employee lockers were replaced.

 

Roth Starbucks

Critical 1: Temperature Control for Safety (TCS) Food below 41F or above 140F (9/14/2015)

  • Food immediately discarded
  • Protocol modified for frozen product to be thawed under refrigeration
  • Retraining of staff for proper thawing procedures

Critical 2: Temperature Control for Safety (TCS) Food below 41F or above 140F (9/14/2015)

  • Protocol modified for frozen product to be thawed under refrigeration
  • Retraining of staff for proper thawing procedures

Maintenance 1: Suffolk County Department of Health Services (SCDOHS) Certified Manager on Duty (9/14/2015)

  • All management staff Serve Safe certified
  • Human Resources will keep copies of Suffolk County Department of Health Services (SCDOHS) and Serve Safe certificates on file for all employees and ensure that they are posted at units where staff currently work

Maintenance 2: Restrooms – handwashing signs (9/14/2015)

  • Suffolk County Department of Health Services (SCDOHS) notified that employee restrooms had signs posted (inspector looked at public restrooms). Handwashing signs must be posted in both public and employee restrooms.
  • Signs added to public restrooms
  • Creating reference sheet for managers and Suffolk County Department of Health Services (SCDOHS) inspectors to identify locations of all required signs and the locations where posted in the facility
  • Operations team will add checking required signage is in place during routine inspections

 

Roth Food Court

Critical 1: Temperature Control for Safety (TCS) Food below 41F or above 140F (9/14/2015)

  • Food product brought to correct temperature under SCDOHS supervision (immediate cure)
  • Staff retrained on proper filling of cheese and lettuce containers so that they are not piled too high and that  equipment is kept closed when not in use

Critical 2: Shallow pan storage (9/14/2015)

  • Food product immediately discarded
  • Staff retrained on proper storage of Temperature Control for Safety  food product

Critical 3: Cross contamination (9/14/2015)

  • Food product immediately relocated under Suffolk County Department of Health Services (SCDOHS) supervision. Ready to serve food must be located above uncooked food. Staff retrained on proper storage of Temperature Control for Safety  (TCS) food product

Critical 4: Cross connection (9/14/2015)

  • Cross connection prevention device immediately added to mop sink to prevent backflow.
  • Engage external food service equipment safety experts to inspect all facilities and confirm all cross connection prevention devices are installed where required.

Maintenance 1: Suffolk County Department of Health Services (SCDOHS) Certified Manager on Duty (9/14/2015)

  • All management staff Serve Safe certified
  • Human Resources will keep copies of Suffolk County Department of Health Services (SCDOHS) and Serve Safe certificates on file for all employees and ensure that they are posted at units where staff currently work

Maintenance 2: Hot Water Temperature (9/14/2015)

  • Facilities Department restored proper temperatures to three compartment sink
  • Retrained staff on maintaining regular hot water inspections and logs.

Maintenance 3: Plumbing – leaks, indirect drains, maintenance (9/14/2015)

  • Removed pooling water from reach-in refrigerator so that condensation does not stay on top of unit.
  • Retrained staff on reporting excessive condensation in food storage areas
  • Refrigeration unit inspected and repaired by technician

 

Union Commons

Critical 1: Adequate refrigeration (9/11/2015)

  • Created procedure to designate refrigeration being out of order and not containing Temperature Control for Safety (TCS) food.
  • Health inspector acknowledges the refrigeration unit was out of service and no food was stored inside.
  • Instituting procedure to document recurring equipment issues and report to senior Campus Dining management on weekly basis

Critical 2: Temperature Control for Safety (TCS) Foods below 41F or above 140F (9/11/2015)

  • Food immediately discarded
  • Retrained staff on proper batch cooking

Critical 3: Temperature Control for Safety (TCS) Foods below 41F or above 140F (9/11/2015)

  • Food brought to proper temperature under of Suffolk County Department of Health Services (SCDOHS) supervision
  • Retrained staff on 2 step cooling method

Critical 4: Temperature Control for Safety (TCS) Foods below 41F or above 140F (9/11/2015)

  • Food immediately discarded
  • Retrained staff on proper food storage procedures

Critical 5: Temperature Control for Safety (TCS) Foods below 41F or above 140F (9/11/2015)

  • Food brought to correct temperature under Suffolk County Department of Health Services (SCDOHS) supervision
  • Retrained staff on proper food storage procedures

Critical 6: Rapid Cooling and shallow pan storage (9/11/2015)

  • Food immediately discarded
  • Proposed that blast chiller cooling unit can be used in lieu of shallow pans
  • Retrained staff on proper cooling procedures

Maintenance 1: Equipment installed per State and Local Codes (9/11/2015)

  • Secured CO2 tanks
  • Replaced C02 tanks with secured bulk CO2

Maintenance 2: Suffolk County Department of Health Services (SCDOHS) Certified Manager on Duty (9/11/2015)

  • All management staff Serve Safe certified
  • Human Resources will keep copies on of Suffolk County Department of Health Services (SCDOHS) and Serve Safe certificates on file for all employees and ensure that they are posted at units where staff currently work

Maintenance 3: Equipment Good Repair, Cleanable, Non Toxic (9/11/2015)

  • Replaced draw front
  • Included inspection of food preparation area surface in smooth, cleanable condition on weekly safety inspections

Maintenance 4: Cleaning of non-contact food surfaces (9/11/2015)

  • Cleaned vents
  • Included inspection of food preparation area surfaces, including vents, are clean on weekly safety inspections

Maintenance 5: Plumbing-Leaks, Indirect Drains, Maintenance (9/11/2015)

  • Leak repaired
  • Included inspection of food preparation area surfaces for leaks above on weekly safety inspections

Maintenance 6: Hand Washing Facilities – Food Establishment (9/11/2015)

  • Repaired sink
  • Included inspection of sink plumbing on weekly safety inspections

Maintenance 7: Light-shielded/shatterproof (9/11/2015)

  • Notify inspector that bulbs are shatterproof
  • Worked with Suffolk County Department of Health Services (SCDOHS) to eliminate this misunderstanding in future

 

Stony Brook Union Starbucks

Maintenance 1: Lights - Shielded/Shatterproof (10/1/2015)

  • Installed shatterproof light bulbs

 

Wang Center Downstairs Kitchen

Critical 1: Time as a public health control (9/25/2015)

  • The proper time control used to ensure the food being held for consumption was safe to eat was being used at the time of inspection but the written policy was not available at the location. The written policy is now in place on site and a record of all food that has been discarded is maintained in place as well.

Critical 2: Food stored under waste lines (9/25/2015)

  • All food products immediately removed from under waste lines.
  • No food or perishable product will be stored under the waste line
  • Waste line storage review will be incorporated into weekly safety inspections

Maintenance 1: Certificate posted prominently (9/25/2015)

  • Manager's Food Certification posted prominently
  • Included certificate review on weekly safety inspections
  • Included waste line storage review on weekly safety inspections

Maintenance 2: Toilet Room maintained (9/25/2015)

  • Restroom is cleaned, organized and monitored regularly
  • Restroom review included on safety inspections

Maintenance 3: Toilet room with feminine hygiene disposal (9/25/2015)

  • Feminine hygiene disposal unit covered
  • Feminine hygiene review included on restroom safety inspections

Maintenance 4: Floors, Walls ceilings clean and in good repair (9/25/2015)

  • Walls ceilings clean and in good repair
  • Included floors, walls and ceiling review on weekly safety inspections

 

Wang Center Jasmine

Critical 1: Time as public health control (12/4/2015)

  • Implement a written SOP for time as temperature control procedure
  • Correct, retrain vendor on criteria and monitor daily
  • Review documentation daily
Critical 2: TPHC used to hold grab and go and sushi was at room temperature (12/4/2015)
  • Train and correct behavior and continuous follow-up
  • Implement a written SOP for time as temperature control procedure
Critical 3: Records of exclusions/restrictions and reinstatements of ill employees were not maintained by the operator (12/4/2015)
  • Ensure documentation of ill employees is available and the attendance calendar is maintained for all employees and any reported illness is documented
Critical 4: There is no back flow devise noted on the hoses that are connected to the fresh water supply in and under the steamers located in the rear kitchen (12/4/2015)
  • Proper back-flow prevention device installed in place as required
Maintenance 1: The Establishment offers delivery of TCS Foods and is not approved for this activity (12/4/2015)
  • The permit has been completed and forwarded to Gina Scanlon for administration

 

H-Quad

Maintenance 1: Operating outside permit restrictions (10/27/2015)

  • Revised application is still pending

Maintenance 2: Artificial Trans Fats (10/27/2015)

  •  Product was immediately removed from the shelves. NOTE: Trans Fats within the product were low, but Suffolk County is a NO Trans Fat County

Maintenance 3: Improper wash technique of peeler (10/27/2015)

  • Counciled & Trained staff on proper washing of utensil

Maintenance 4: Hot water temperature (10/27/2015)

  • Repair was called in to adjust temp. Repair is scheduled on 11/8/15

Maintenance 5: Toilet Rooms-Exhaust Fan (10/27/2015)

  • Work Order for fan repair submitted on 10/29/15
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