Reviewed the current employee food handler card status, and the daily refrigeration temperature log requirements.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the homestyle refrigerator located next to the cookline.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace the light bulb with a coated or shatter-resistent bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the back room where chest freezers are located due to an inoperable ceiling light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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11/19/2015 | Routine | |
Permit renewal issued.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerated display case or in the stand-up refrigerator/freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ice machine's dispensing plate/chute, and ventilation hood filters had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the walk-in cooler and under the ventilation hood were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall and handsink adjacent to the filet station was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/08/2015 | Routine | |
| No violation noted during this evaluation. | 03/09/2015 | Follow-up | |
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Kitchen employees have expired food handler cards.
Correction: (approved on-line food handler's course information was provided) Maintain valid food handler cards for the kitchen staff.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the serving tray covering the sink basin that is preventing its use.
- Light Bulbs Protective Shielding
Observation: The light bulb in the walk-in cooler's refrigeration compartment was not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Outer Openings; Protected
Observation: Gap observed at the base of the side entrance outer door.
Correction: Seal the outer doors in order to aid in the preventing the possible entry of pests.
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided at the kitchen handwashing sink. No disposable towels were provided at the kitchen's handwashing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the equipment was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/02/2015 | Routine | |
Discussed recert for CFM and left schedule for FHC. New floor tiles installed under 3 compartment sink. Discussed importance of good hand washing. Food cooked to order - no hot holding done. Left information for upcoming changes to the code.Recommended for June permit.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- Temperature Measuring Devices; Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the front display case was reading 55F. Unit was actually at 37F. CFM will replace thermometer for accurate monitoring.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/06/2014 | Routine | |
Need to post the current health department permit and Certified Food Manager's certificate in public view.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employees do not possess valid food handler cards.
Correction: (Food Handler's class schedule given to the person in charge) Maintain valid food handler cards for all employeed who are required to possess one.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Carton of raw eggs was observed stored atop sealed containers of cole slaw.
Correction: Store raw animal foods below ready-to-eat foods.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the serving tray from the basin preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing sink located at the fish scaling station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/02/2013 | Risk Factor | |
Reviewed food handler cards. Discussed employee health. Health permit and CFM certificate to be posted in public view.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the employee bathroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Floor tiles under the prep sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mop laying on the floor behind the counter.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/20/2013 | Routine | |
Discussed approved source for product. Discusses employee health and reviewed food handler cards.
No violation noted during this evaluation. | 02/14/2013 | Risk Factor | |
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