Health Permit Renewed
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior chute of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/30/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: seals on the make unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/30/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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04/30/2015 | Routine | |
All previous discrepancies corrected from 7 Jan 2015 visit. Recommend regular frequency inspections.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
Discussed with CFM about labeling the salad dressing located inside the make unit. CFM agrees.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Spoiled bread located in dry storage cabinet. CFM voluntarily discarded.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment and Utensils - Durability
Observation: Utensils stored were cracked and pitted. Cracked plastic lids that were currently in use with dry food storage.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: make table walls, doors and seals were soiled. Toaster oven with food particles, non-food contact surfaces of the refrigerator were visibly soiled. Ice scoop with visible debris while being stored in ice bin.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Men's room commode was not able to flush.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizing solution was greater than 200 PPM in sanitizing bucket.
Correction: Ensure proper concentration for chlorine sanitizing solution.
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01/07/2015 | Routine | |
Permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed BBQ pork and chicken 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: door gaskets fo cold holding equipment, interior of cold holding units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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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03/17/2014 | Routine | |
Health Permit issued.
No violation noted during this evaluation. | 03/06/2013 | Routine | |
Health Permit renewed.
No violation noted during this evaluation. | 03/30/2012 | Routine | |
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