Permit and CFM Certificate Posted.Permit expires 6/2016. Maintain temperature charts daily on refrigeration units. Restrooms Ok.
- Critical: Demonstration of 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.
- Physical Facilities in Good Repair
Observation: Roof is not maintained in good repair. (Leaking above dry storage area).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/25/2016 | Routine | |
Permit Expires 6/2017. Maintain temperature charts/logs.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin freezer door/gasket area was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning. (Ice buildup on door gasket area)
Correction: Repair the freezer door free of ice 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. If unable to repair the cooler door , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Corrected on site.
- Handwashing Cleanser; Availability
Observation: Soap was not provided at the hand washing lavatory in the mens restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Corrected.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area. (3 lights out).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- 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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11/04/2015 | Routine | |
CFM & Health Permit posted/Current.Hood sticker expires 12/23/2015. Men's/Women Restrooms clean.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.(Hash Browns,Chicken,Beef Slices).
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.(Stored in mop bucket/Grey water).
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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08/05/2015 | Routine | |
Hood sticker needs to be affixed to hood system by inspection date and due date for re-cleaning/stack.Maintain temperature logs for all refrigeration units daily.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Squeeze Bottles)
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device 0-220*F.
Correction: Obtain at least one food temperature measuring device (0-220*F), so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area.
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. Corrected on site.
- Mops - Drying Mops
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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05/05/2015 | Routine | |
Maintain temperature logs daily on all refrigeration units/am/pm.Hood system over deep fryer needs current inspection sticker affixed to hood system.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Cold Water faucet handle to front handsink-Threads stripped on stem to handle.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment, for proper flow of cold water.
- Physical Facilities in Good Repair
Observation: Condensate piping to walkin freezer is not maintained in good repair.(Ice on interior of walkin freezer floor/dripping-Work order has been issue).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/13/2015 | Routine | |
Maintain temperature logs for all refrigeration units daily.Hood system to be cleaned by a licensed professional hood cleaning company and sticker affixed to hood.
- Equipment - Good Repair and Proper Adjustment
Observation: Coca Cola reachin coolerwas observed in a state of disrepair.(freezing up), and 3 door reachin prep cooler not reading below 41*F.(Compressor issues).
Correction: Repair or Replace the coolers 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. If unable to repair the coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.No food to be stored in these units,until units hold temperature internally at 41*F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the back kitchen area handsink.
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.Corrected on site.
- Physical Facilities in Good Repair
Observation: Entry door to kitchen area is not finished off/ wooden 2x4's exposed and not sealed-open wall-top of door way, which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.Accomplish/fix this issue by 1-10-2015.(Spoke with owner/Manager today about this issue).
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12/10/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food (Chicken & Ground Beef) which was in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.Discussed with owner and orginial label was current,which was on hand.
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11/10/2014 | Routine | |
FHC on site for worker.(1).Maintain temperature logs daily for all refrigeration units daily/am/pm.All Food employees to wear hair restraints while preparing and serving food.New owner/Management of site.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. (Murat Yardim).
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.Owner registered for Sept 2014 CFM Class(Murat Yardim)
- 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 stripes/test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.Health department provided test kit on site.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin freezer and Prep Staion sandwich unit was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Refrigeration line leaking water/buildup of water on interior floor area of unit,Sandwich unit reading 70*F)
Correction: Repair/Replace the Sandwich unit and walkin freezer refrigeration line, 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.Refrigeration Contractor called while on site to correct issues.Sandwich unit to read <41*F,prior to restoring food and use of refrigeration unit.Refrigeration company/contractor called to investigate/correct issues,while on site.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the walkin freezer.
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
- Physical Facilities in Good Repair
Observation: Ladies restroom toliet seat is not maintained in good repair. (Broken)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/29/2014 | Routine | |
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