This visit was made to conduct a follow-up. The small under counter refrigerator has been repaired. Ambient temperature was 41.2F for the unit.
FPM card is still pending. Manager asked for an extension to be able to get the card. Follow-up has been extended 10 days. If violation is not corrected within 10 days a $100 ticket will be issued. Information for where to obtain card was provided.
follow-up on 4/11/16
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no Food Protection Manager on site (Warning Issued)
Correction: There must be a certified Food Protection manager present at all times of operation (fax, email a FPM card to A. Guerreiro
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:most foods in 2 door reach in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
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03/31/2016 | Follow-up | |
- Critical: Certified Food Manager: Presence Required
Observation: There was no Food Protection Manager on site (Warning Issued)
Correction: There must be a certified Food Protection manager present at all times of operation (fax, email a FPM card to A. Guerreiro
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat over ready to eat foods in 2 door reach in, raw sausages over pies in mini refri. (pies were soiled with meat jice and were discarded at time of inspection)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:most foods in 2 door reach in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (paper replaced)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/21/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A follow-up inspection will be conducted later today to check the 2 door refrigerator. The small under counter fridge is not to be used until it can maintain a temperature of 41 degrees F.
Monitor the temperature of your cold holding units to ensure that they can hold food at or below 41 degrees F at all times. Use thermometers given during inspection.
Train staff on employee beverage storage and hand washing. There was some improvement in hand washing for glove and task changes, but there were still issues on proper hand washing procedures. Please contact me to conduct a training if you feel that it would helpful. Please address these issues promptly as *REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Employee dried his hands on an apron hanging nearby instead of on the disposable paper towels hangin above the sink.
Correction: All staff shall wash hands using the proper methods: turn on watm water, lather hands with soap and scrub for 20 seconds, rinse hands, dry with disposable paper towel, and turn off water with paper towel. (Employee washed his hands and dried properly upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open bottles of soda and water on prep table in the back.
Correction: Employee beverages shall be kept in a lidded cup with a straw, and stored to prevent contamination of food. (PIC discarded soda bottles)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items in the small under counter residential fridge (Hot dogs, ham, bologna) and the 2 door reach-in fridge (gravy, greens, soup, half and half, beans). (PIC reported that the fridge was fine in the morning, and that items had been out of temperature for less than 2 hours.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (hot dogs, ham, and bologna will be used or discarded within 4 hours. Half and half was discarded. Gravy, soup, beans, and greens were cooked for lunch. meats were either cooked immediately or put back in the freezer.)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: small under counter and 2 door reach-in. (PIC reports that the 2 door reach-in was left open and that it is opened and closed a lot during breakfast and prep for lunch)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (A follow-up will be conducted to check the fridge later today)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food contact equipment including large stock pots. (The three compartment sink is not large enough to properly sanitize the large stock pots).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Install a larger three compartment sink or only use smaller pots that can be properly sanitized.)
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07/29/2015 | Routine | |
This visit was made to conduct a follow-up inspection to check the 2 door refrigerator.
It is now functioning to maintain a temperature of 39 degrees, and is approved for use. Continue to monitor temperature throughout the day and try not to open it too much during busy periods.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: small under counter and 2 door reach-in. (PIC reports that the 2 door reach-in was left open and that it is opened and closed a lot during breakfast and prep for lunch)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. (A follow-up will be conducted to check the fridge later today)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food contact equipment including large stock pots. (The three compartment sink is not large enough to properly sanitize the large stock pots).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Install a larger three compartment sink or only use smaller pots that can be properly sanitized.)
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07/29/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1. Temperature control for safety foods must stay below 41 degrees F or above 135 degrees F at all times. Items that are left out on the counter may not meet this requirement. Try to keep cold hold items in a refrigerator or on ice with the ice top of the food level. Hot items should be kept on a steam table, under a heat lamp, or on the grill. Active cold or hot hold methods shall be used to make the sure the food stays in temperature.
2. Review and enforce proper hand washing procedure with employees.
3. Work surfaces used for TCS foods shall we washed rinsed and sanitized every four hours (Slicers, cutting boards, etc.)
4. Your 3 comp sink is not large enough to clean all of your cooking equipment, especially your large stock pots. You can use smaller pots, or get a larger 3 comp sink.
*repeat violations are subject to civil penalty of $100 each*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (employees could not tell symptoms or big 6 illnesses)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed employee did not turn off water with the disposable paper towel.
Correction: Employees shall wash hands for 20 seconds with warm water and soap, dry hands with a disposable towel, and turn off water with the towel. (Employee washed hands properly when instructed)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottle on the food prep counter.
Correction: Employee beverages shall be stored in a container with a lid and a straw, and stored to prevent contamination of food. (PIC discarded the water bottle)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sausage @ 60 degrees on cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Sausages will be used within 4 hours)
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F for holding raw shells eggs. (Raw shell eggs on the counter were at 50 degrees F)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. (Eggs will be used within 4 hours)
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: deli meats and cheese.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment. (The 3 comp sink is not large enough to clean your largest piece of equipment.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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03/25/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
Employees shall wash hands often, when switching tasks, when hands are contaminated in the designated hand washing sink.
Ready to eat foods shall not be handled with bare hands. Use gloves or a utensil.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Observed employees handling ready to eat sandiwches with bare hands)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (employees washed hands and put on gloves when asked)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the equipment in the kitchen, counters, shelves, etc. 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors, walls, ceilings are not maintained in good repair. (There are holes in wall near floor, peeling paint, and damaged and missing floor tiles.)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, ceilings in the whole establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
This facility is in need of repair and cleaning. All surfaces should be smooth and easily cleanable, and cleaned at a frequency to preclude accumulation of debris. Repairs will also help with pest control.
Make sure all employees wash their hands upon entering the building, when changing tasks, and after hands are contaminated or soiled.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Unwrapped and uncovered food items in the 2 door reach-in and in the chest freezer).
Correction: Foods shall remain covered at all times.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the cooking equipment, refrigerations units, gaskets, shelves, FANS etc. 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.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. (screen is broken on back door)
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors, walls, and ceiling are not maintained in good repair. (chipping paint, broken tiles, broken wood, hole in floor in back, especially area around floor/wall junction.)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (All surfaces should be smooth and easily cleanable)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, ceilings in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/26/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable.
Repair hand sink in bathroom as soon as possible.
Make sure that dishwashing and food prep at the 3 compartment sink occur at separate times, and that the sinks are washed, rinsed, and sanitized in between uses.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open soda and water bottles).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded)
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered food items in refrigerators and on counters.
Correction: Foods shall remain covered at all times.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the bathroom are broken (sink was torn from wall, and in process of being repaired, hot water works, but there is no drain pipe connected).
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the floors, walls, ceiling are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/05/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers and food were stored in a manner that may contaminate food, food contact surfaces or utensils. food and open containers were discarded.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Onions are improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: soups were cooling at room temperature. Use ice baths and small shallow containers to quickly cool foods.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: ground beef, and ham. Use ice to keep foods colder.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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11/01/2013 | Routine | |
2 door reach-in refrigerator is holding foods at 41F or below. Temperature of the unit @ 39F.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
2 door refrigeration unit still not holding foods @ 41F. or below. Unit @ 43F. More foods discarded including 1/2 & 1/2 @ 46F, burger meat @ 46F. Service tech will be out again later today. If unit cannot be repaired, must purchase a new refrigeration unit due to the necessity of the unit to be working properly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hot smoke @ 44F, bologna @ 50F, ham @ 49F, burger meat @ 49F, hot dog @ 50F, tuna salad @ 49F, 1/2 & 1/2 @ 48F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs geegs @ 48F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Food Contact Surface/Smooth, Easily Cleanable (repeated violation)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Using opened canned good containers to store food products.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door reach-in @ 47F. All foods inside unit discarded.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair (repeated violation)
Observation: Coving and floor in disrepair in rear room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Flies in the facility.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/11/2013 | Follow-up | |
Mandatory reinspection for malfunctioning reach-in refrigerator.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: hot smoke @ 44F, bologna @ 50F, ham @ 49F, burger meat @ 49F, hot dog @ 50F, tuna salad @ 49F, 1/2 & 1/2 @ 48F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs geegs @ 48F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Using opened canned good containers to store food products.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door reach-in @ 47F. All foods inside unit discarded.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair
Observation: Coving and floor in disrepair in rear room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Flies in the facility.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/10/2013 | Routine | |
Spoke with CFM and owner regarding specifics of the complaint: touching ready-to-eat foods with bare hands and sneezing all the time. They would remind employees to use gloves and to sneeze into their sleeves.
No violation noted during this evaluation. | 06/28/2013 | Complaint | |
Civil penalty issued for Certified Food Manager Violation ($100.00- 3rd violation).
- This visit was made to do a complaint inspection. There was no certified food manager present
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
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06/12/2013 | Complaint | |
These violations needs to be corrected, a 2 civil penalties will be issued if not corrected ($50.00 each).
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because:cfm HAS NO KNOWLEDGE OF THE POLICY, INFORMATION WAS HANDED TO THE CFM
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea (repeated violation)
Observation: The CFM has no knowledge of the policy.
Correction: Handed again information to the CFM
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Making egg sandwich.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/28/2013 | Risk Factor | |
This is a follow-up from yesterday's routine inspection:
1. A CFM is present today
2. Handed an employee health policy to the CFM
*Turn on the hood system when cooking.
No violation noted during this evaluation. | 12/13/2012 | Follow-up | |
No mop sink in the facility.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (INSERT COMMENTS)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: CFm not present
Correction: Follow-up tomorrow
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Ash tray with cigarette butts at the back of the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wholePhysical structure is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the whole Physical structure is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/12/2012 | Routine | |
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