No violations at the time of inspection. Excellent job in maintaining an in compliance facility! Any PHF/TCS food products found out of temperature are not observed time and/or temperature abused. Observed food handler cards, employee health policy, and temperature charts.
No violation noted during this evaluation. | 12/15/2015 | Routine | |
Observed purchase order for splash guard at handsink beside the panini press. Observed work order documentation for replacement doors on fryer equipment. All other violations addressed. Approved for permit.
No violation noted during this evaluation. | 05/19/2015 | Follow-up | |
Observed food handler cards, temperature charts, and employee health policy. Observed excellent hand hygiene practices! Permit will be granted upon compliance of all violations in this inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Splash guard is observed needed at the handsink to the right of the panini press.
Correction: Install a handsink to the right of the panini press.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the fryer equipment in need of 2 door replacement (middle and right).
Correction: Install the fryer doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to install the doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located on the cookline is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice chunks preventing its use. Handwashing facilities are for handwashing only.
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05/12/2015 | Routine | |
Observed food handler cards, temperature charts, and employee health policy. Excellent facility! Approved for permit.
- Food Storage - Clean and Dry Location
Observation: Splashguard is needed at the handsink to the right of the panini press.
Correction: Install splashguard.
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06/25/2014 | Routine | |
Maintain lighting in operation at all times underneath the ventilation hood system. Observed excellent employee hygiene to prevent contamination of food and equipment. Observed food temperature charts, food handler cards. Provided new employee health policy.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Handsink to the right of the grill press is observed in need of a splashguard.
Correction: Install a splash guard to prevent contamination of food items.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Chili for hot dogs were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Food Contact Surfaces; Cleanability*
Observation: Observed paper tray liners used as shelf liners on the low level of the prep table in the prep room.
Correction: Remove paper tray liners to expose the nonfood contact surface to ensure adequate cleaning and sanitizing procedures are correctly maintained.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: drink nozzles of the Pepsi dispensing unit.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QA Sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration >400 ppm.
Correction: Utilize sanitizer concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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01/15/2014 | Routine | |
Observed excellent thawing practices. Recommend installing a shield guard at the handsink near the pizza oven. Approved for permit.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands. Did not observe employee wash hands in between glove use.
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.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Hamburgers and hotdogs were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: panini press.
Correction: Clean and sanitize these surfaces for food contact at a frequency to prevent the accumulation of grime and debris.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the above main cookline. Observed a light bulb out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/22/2013 | Routine | |
Discussed with CFM about using time as a public health control with items on the sandwich bar and on the salad bar.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Sliced tomatoes on the sandwich bar and cut leafy greens on the salad bar cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/10/2013 | Routine | |
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