Employee finally obtained a food handlers card, after a second follow -up visit. I am giving them extra time to obtain the Certified managers Certification, due to the Christmas holidays.
- Critical: Food Protection Manager Certification (repeated violation)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
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12/08/2015 | Follow-up | |
Food handlers need cards. A certified manager needs to be in place.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
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11/20/2015 | Routine | |
No Violations. Employees knowledgeable and maintain good food safety practices. Floor scheduled to be repainted by end of year.
No violation noted during this evaluation. | 09/02/2015 | Routine | |
Follow up to check for bartenders food handlers cards. All employees now have cards.
No violation noted during this evaluation. | 06/03/2015 | Follow-up | |
Food manager is knowledgeable and practices good food safety habits.
No violation noted during this evaluation. | 05/19/2015 | Routine | |
Chef was knowledgeable, kitchen was well kept.
No violation noted during this evaluation. | 01/21/2015 | Routine | |
Manager has arranged food items to allow proper cooling. Cooling techniques were reviewed with the kitchen manager. Thank You.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/29/2014 | Follow-up | |
Due to cooling and capacity concerns,the permit was not issued. A follow-up will be conducted. Thank You
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chicken, steak, and ground beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the reach in and reach in coolers are damaged.
Correction: Repair or replace the reach in door gaskets in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The ice cream and fan vents are in need of cleaning
Correction: Clean the vents so dust is not blown on food, supplies and food equipment
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07/21/2014 | Routine | |
During the inspection, the new food code regulations were discussed, along with employee health, no bare hand contact with ready to eat foods, and proper hand washing. Thank You.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken stock cold holding at improper temperatures in the 2b dr. cooler
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The 2 dr. cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Ensure necessary equipment is available to maintain food items at proper cold holding temperatures. As discussed, some food items can be relocated to other prep units. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: One sandwich prep unit is not holding properly.
Correction: Repair/replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Moreover, food can be stored in this unit to elevate some of the burden from the 2 dr. unit.
- Floors, Walls, and Celings - Cleanability
Observation: The floor in the kitchen is no longer smooth and cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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02/25/2014 | Routine | |
All equipment is operation. Quick chilling procedures were discussed. Discussed methods to increase air circulation in large cooler. Employee health, hand washing, and employee health policies reviewed. Thank You.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Small plastic containers used as scoops for dips.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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10/01/2013 | Risk Factor | |
Since the last inspection on June 26, 2013, all observed violations have been corrected. The prep unit coil systems have been cleaned and the equipment is maintaining temperature. Unit 2 is not currently in use. A permit was issued. Thank You.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
During the inspection, the importance of adequately maintained equipment was discussed. The facility has an employee health policy, and all employees have food handler cards. Because of the need to adequately cold hold, the permit was not issued. Thank you.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in soiled water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods in stations 1,2 and 3 are all holding above 41 degrees F.
Correction: Foods were discarded, relocated, or time was used as a public heath control. The owner will have all units evaluated. Relocation of equipment may be an alternative.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) fried applies and popper mix in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The two door reach in unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Relocate and reduce items stored in the unit.Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: Three reach in prep units are not holding at an appropriate temperature to maintain food at 41 degrees or below..
Correction: Repair/replace the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter..
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06/26/2013 | Routine | |
During the inspection, employee health, no bare hand contact with ready to eat foods, and proper hand washing was discussed. The equipment in the facility has been rearranged to maintain cold holding temperatures. The facility looks good. Thank You.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Rice, beans and other foods observed reheating in the steam table.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
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02/14/2013 | Risk Factor | |
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