Maintenance request needed for hand-sink by dish washing area - leaking at drain pipe.
Light in WIC out - still has 10 ftc, add to maintenance request.
No violation noted during this evaluation. | 02/09/2016 | Routine | |
Two employees, not currently working, need to renew food handler cards. Manager was asked to keep out of facility until renewed. 2016 CFM schedule provided to manager.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Plated extras hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/02/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: green utensil cart.
Correction: Increase frequency of cleaning. Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Outside grease container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Celings - Cleanability
Observation: Wall in dishroom, to right of triple sink, and wall in bathroom where equipment has been moved is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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07/30/2015 | Routine | |
Dish machine still needs to be reset and looses water temperature. Employees must be better at policing machine. No food service being done at time of inspection. No critical violations observed.
No violation noted during this evaluation. | 06/01/2015 | Routine | |
Vent cover in front of serving line is hanging and needs repair. Dishwasher is still having issues and waiting on a part, however, triple sink is being utilized.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) "fresh salad" in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Toilet Tissue; Availability/Toilets and Urinals (corrected on site)
Observation: Toilet tissue was not present in the bathroom.
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the cookline area 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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02/18/2015 | Routine | |
CFM schedule left for Michael Godfrey to recertify. List of 3 employees posted that need to renew food handlers card, however, none of these employees were on duty during the inspection. Establishment is still waiting for booster circuit for the dishwasher. Dishwasher did not reach appropriate temperature until after the booster was reset. PIC was told that employees must watch the temp and adjust dishwashing accordingly.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine deflector plate had slight accumulations pink growth.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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11/14/2014 | Routine | |
Wall has been replaced in mop closet and is now smooth and easily cleanable. Observed binder of employee FHCs and signed Federal Form 1-Bs. Observed invoice of repair on ice machine. Booster for dishwasher needs parts replaced but the unit is operating at an approved temperature.
No violation noted during this evaluation. | 08/18/2014 | Routine | |
Dishwasher was not operating at the temperature on the data plate, but had not been used yet that day. The PIC and other employees confirmed that they know the temperature it should be running at before placing dishes into the machine. One kitchen hand sink was blocked with rolling carts filled with serving dishes, however, it was serving time in the kitchen which is the only time this hand sink becomes blocked. There is another hand sink available and was observed used during the serving time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: A specialized utensil for one person was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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06/04/2014 | Routine | |
2013 Food Code changes and Federal Form 1-B provided to PIC.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands between tasks and before putting on gloves,
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the 3 door reach-in unit, next to the cooking equipment is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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02/28/2014 | Routine | |
Triple sink - one hot water faucet has leak - repair. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flooring under stationary equipment 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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11/20/2013 | Routine | |
Very clean facility with good practices.
No violation noted during this evaluation. | 08/27/2013 | Risk Factor | |
Paper towel dispenser in bathroom needs repair-hanging off wall.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: pureed pork and collard greens hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of theinside of fryer, hood over dishwasher, and shelves under serving line equipment 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.
- Mops - Drying Mops (corrected on site)
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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05/28/2013 | Routine | |
Employee Health Discussed with CFM.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not being used for employee's personal items.
Correction: Use lockers and coat hooks or other suitable facilities for the orderly storage of employees clothing and other possessions
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/28/2013 | Routine | |
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