The purpose of today's visit was to conduct a routine inspection. CFM agreed to send an email within ten calendar days verifying that all four resident cottage house refrigerators have been serviced and repaired to maintain 41F or below. If the email is not received within ten days a follow-up inspection will be conducted to verify that the units are able to maintain 41F or below. All four high heat dishmachines observed properly sanitizing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------Milk at 44-46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL MILKS WERE MOVED TO THE WALKIN FREEZER TO RAPIDLY CHILL
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------observed three of the four GE coolers in the cottage kitchens holding at 46F, 48F and 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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02/09/2016 | Routine | |
This was a routine inspection. Food equipment surfaces were observed to be visibly cleaned. The facility as a whole was observed to be cleaned. There were no visible signs of pest presence on premises observed at the time of this visit.
The concentration of the quaternary ammonium compound was checked and the 3-vat sink and was noted to be 200 ppm.
Serve request to clean the grease trap and to pick trash/refuse in the dumpster area was made during the inspection. Thank you for your prompt actions.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed strong sewage odor in the kitchen.
Correction: Maintain the grease trap facility inside the kitchen in clean condition. Clean and maintain the floor drain in the kitchen in clean condition at all times. maintained the external surfaces of the grease trap in clean condition. Clean the floor around the grease trap and floor drains properly to eliminate odor.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse containers were uncovered. The paper recycling and the refuse container were both not tightly closed.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Trash and refuse noted within the dumpster fence.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. The are within the dumpster fence must be maintained in clean and good sanitary condition at all times to prevent pest infestation.
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08/26/2015 | Routine | |
This risk factor assessment was conducted in response to a complaint received to Health Department December 31, 2014.
Discussed complaint with CFM. Per CFM, no raw food items are cooked at facility, except for occasional salmon on menu as on today's menu. No raw chicken or meats are purchased, only pre-cooked/packaged chicken and meats are served. All vegetables are purchased frozen and are re-washed in prep sink. All food items are cooked/reheated to acceptable temperatures. No food employees reported sick within past 3 months, Employee Health Policy in place. Observed facility clean and organized. No violations observed during inspection.
No violation noted during this evaluation. | 01/05/2015 | Risk Factor | |
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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03/06/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 06/21/2013 | Risk Factor | |
This risk factor assessment was conducted in response to a complaint received January 24, 2013.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw bacon above deli meats
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).---Raw bacon was moved below the deli meats.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Item above was cleaned
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01/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: Rheem HE80-160N
Dish machine: n/a
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: feta cheese 1/12/13, shredded cheese 1/11/13
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: assorted cut cheese and block of cheddar was molded.
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.---Discarded
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of water and ice dispensing nozzles are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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01/14/2013 | Routine | |
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