| No violation noted during this evaluation. | 06/23/2015 | Routine | |
Discussed air drying and drink machine cleaning.
No violation noted during this evaluation. | 01/07/2015 | Routine | |
Discussed the following with the operator:employee health and time as a public health control (TPHC). Cheese on sandwich line will be THPC. All employees w/o certification in food management need to obtain food handler cards w/n 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese was cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Floor at mop drain in poor repair.
Correction: Repair floor.
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08/19/2014 | Routine | |
Discussed the following with the operator: employee health, hand washing, gum use, time as public health control. CFM will provide certificate to PHD w/n 10 days. Food handlers cards for staff must be obtained in 90 days. Permit issued.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep is 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.
- Good Repair and Calibration of Thermometers
Observation: Food thermometer was broken.
Correction: Replace thermometer.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the at grill.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor
- Employee Accommodations, Designated Areas
Observation: Employee items improperly stored with single service items.
Correction: Designate an area for employees to store their items away from food, equipment and single-service and single-use articles to protect them from contamination
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10/23/2013 | Routine | |
RE-INSPECTION:Backflow preventer was located on both soda machines. Critical violations on previous inspection report have been corrected. Permit issued.
No violation noted during this evaluation. | 03/25/2013 | Risk Factor | |
Pepsi will come to verify the backflow preventer has been provided. Operator will contact PHD once back flow preventer is installed.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: No handwashing before donning gloves and between gloves changes.
Correction: Wash hands before donning gloves and between glove changes.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Operator improperly used dry wiping cloths to wipe hands..
Correction: Refrain from wiping hands with wiping cloths. Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution was not present in wiping cloth bucket.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on soda machine as required by law.
Correction: Provide a backflow or backsiphonage prevention device on soda machine..
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/08/2013 | Follow-up | |
Discussed the following with operator: employee health, employee storage, cold holding temperatures and date-marking. All employees must have food handler cards within 90 days. Backflow preventer must be provided within 10 days of inspection.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: No handwashing before donning gloves and between gloves changes.
Correction: Wash hands before donning gloves and between glove changes.
- Cloths - Wiping Cloths - Use Limitation
Observation: Operator improperly used dry wiping cloths to wipe hands..
Correction: Refrain from wiping hands with wiping cloths. Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium and a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution was not present in wiping cloth bucket.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on soda machine as required by law.
Correction: Provide a backflow or backsiphonage prevention device on soda machine..
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/20/2013 | Routine | |
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