Observed temperature charts well maintained. Did not observe cooling charts. All previous violations addressed. Approved for permit.
- Mops - Drying Mops (repeated violation)
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.
|
11/10/2015 | Follow-up | |
Cold holding units not observed overstocked to allow for adequate air flow. Further discussed the importance of creating an environment in the cold holding units that supports uniform temperature flow. Observed food handler cards and employee health policy. Observed half of the temperature charts recorded inaccurately. Time as a public health control currently not in use by the facility. All other violations addressed. Provided late payment notice to CFM for permit renewal.
- Person in Charge (repeated violation)
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring devices located in the reach in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket in the pastry area and cook area.
Correction: Provide Bleach at proper concentration of approximately 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located in the coffee grinding area is observed blocked with several 65-75 lbs bags of coffee beans.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Mops - Drying Mops (repeated violation)
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer bucket stored in the same location next to equipment and single use items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
11/03/2015 | Follow-up | |
Did not observe food handler cards, employee health policy, cooling charts, or cleaning charts. Kitchen area is observed in disarray and severely unorganized. Not approved for permit. Provided employee health policy, food handler class schedule, cooling logs, and temperature charts. All PHF/TCS foods observed time and/or temperature abused were voluntarily discarded.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Hands - When to Wash* (corrected on site)
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. Observed employee not wash their hands in between glove changes after cracking eggs.
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 - Safe and Unadulterated* (corrected on site) (repeated violation)
Observation: The pastry wraps observed in the reach in refrigerator were observed with mold accumulations.
Correction: Ensure food is safe and unadulterated.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee bare hand contact RTE french toast.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw bacon products.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation)
Observation: Observed hair hanging from the shelf in the reach in refrigerator.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several food products not holding at <41'f due to inadequate air flow in equipment. Observed equipment overstocked.
Correction: Provide adequate air flow in all cold holding units.
- Critical: Time as a Public Health Control* (repeated violation)
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in several of the cold holding units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket in the pastry area.
Correction: Provide Bleach at proper concentration of approximately 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located at the front counter is blocked by several kegs, preventing access by employees for easy handwashing. The handsink in the coffee grinding area is observed blocked with coffee and coffee bag sacks.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was uncovered with the door propped open.
Correction: Cover all waste containers when not in continuous use.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the kitchen area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Mops - Drying Mops (repeated violation)
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.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs and cooling charts are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/27/2015 | Routine | |
Observed daily cleaning schedule, temperature charts, employee health policy, and food handler cards. Discussed the importance of maintaining internal food temps on records. Maintain cooling charts and all record keeping documents on site. All previous violations addressed.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is observed damaged.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
|
03/26/2015 | Follow-up | |
Did not observe food handler cards, employee health policy, temperature charts, cooling charts, or cleaning schedule. Restrooms and dumpster area are observed well maintained. Provided food handler class schedule, food temperature charts, cooling charts, time as a public health control document, and employee health policy. Discussed menu reduction requirement with CFM.
- Person in Charge
Observation: Duties of the PIC: The PIC shall demonstrate Active Managerial Control, through discussion by the EHS and observation that the systems or controls area actually being implemented. Failure of PIC to ensure employees are complying with the duties listed in 2-103.11.
Correction: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Rice cooked on 3/11/2015 observed improperly cooled. Food product was found stored at 51'F.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (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 virusor Norovirus.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area (BOH kitchen) 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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed Ricotta Cheese with debris located in the food product.
Correction: Prevent the contamination of physical hazards by safely storing food in facility.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The peeled oranges and whole muscle beef is observed unsound or adulterated. Stored oranges and beef product were observed with accumulations of bacterial growth and mold.
Correction: Ensure food is safe and unadulterated.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed bare hand contact with toast removed from flat top stove.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored in various locations throughout the facility and on food service employee's personal apron.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use only.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Beets observed stored on the floor in kitchen area.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Chicken and beef observed stored cold holding at improper temperatures due to inadequate air flow in reach in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: Several ready-to-eat commercially processed foods in the freezers were not properly dated for disposition after opening.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) listed below in the refrigerator, the food is observed exceeding the 7 days of shelf life:Pesto: 2/07/2015, Pumpkin Mullet: 2/29/2015, Pink Royal Icing: 2/11/2015, Chocolate Gnache: 2/13/2015, Strawberry Sauce: 2/20/2015, Lemon Curd: 2/16/2015, Chocolate Gnache Cookies: 2/24/2014, Ham: 2/23/2015.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded 7 days after "prepped on" date . 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: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (eggs and butter).
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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located at the bar for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanical dishwasher was observed with a leak on the effluent piping system.
Correction: Repair the pipe 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 repair the pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of all the kitchen equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris. This observation includes, but is not limited to storage shelving units, refrigeration units, fixtures, storage containers for utensils.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Containers holding potentially hazardous food items are not being cleaned and sanitized when emptied and restocked.
Correction: Clean and sanitize working containers of dairy products for self serve coffee station every 4 hours.
- Non-Food Contact Surfaces
Observation: The food contact surface of the ice machine behind the bar had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of mold growth in moist environment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin in the kitchen area.
Correction: Provide Bleach at proper concentration of approximately 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket behind the bar area.
Correction: Provide Bleach at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Levels of sanitizer in kitchen basin were not adequate to sanitize food contact surfaces of larger equipment.
Correction: Ensure full immersion of equipment to completely maintain full sanitization of surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean to go utensils were not observed stored in a uniform manner.
Correction: Store equipment and utensils inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located behind the bar and the coffee bean processing area are blocked, preventing access by employees for easy handwashing. Also, the handsink in the coffee processing area is observed with empty bottles of soap dispensing bottles.
Correction: Access to the handwashing facilities identified above are to be available during all hours of operation. Remove the beer kegs, empty soap bottles, and other various equipment preventing its use.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door sweep is observed damaged.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the coffee bean processing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Mops - Drying Mops
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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of sanitizer (buckets) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Food temperature and cooling logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
03/12/2015 | Routine | |
All previous violations addressed. Approved for permit!!
No violation noted during this evaluation. | 09/24/2014 | Follow-up | |
Maintain copies of food handler cards and employee health policy on site. Need 50 ft candles of light at cookline without extension cord. Cleaning checklist needed for daily use- print and implement. Oraganization needed for entire kitchen area. If violations are not in compliance, facility will be brought in for an informational hearing at the Health Department.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen area is not smooth and easily cleanable. Observed in need of new sealant.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap/hole observed at back door to the bottom right.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted near the flat top.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a large collection of retail items not used for kitchen operations in need of proper storage in another location separate from the kitchen area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
09/10/2014 | Follow-up | |
All current and previous violations will need to be addressed. Otherwise, menu reduction may occur.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness (repeated violation)
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.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: The handwashing facility located behind the bar/coffee counter 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 small kegs and storage container preventing its use.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen area is not smooth and easily cleanable. Observed in need of new sealant.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap/hole observed at back door to the bottom right.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted near the flat top.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a large collection of retail items not used for kitchen operations in need of proper storage in another location separate from the kitchen area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
08/22/2014 | Follow-up | |
All PHF/TCS observed out of date or without date labels were voluntarily discarded. Discussed receiving a second CFM for the facility. Provided food temperature charts, employee health policy, online food handler class schedule, and dishwasher temperature charts. Not approved for permit.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Double refined shortening observed stored <6'' above the floor, uncovered, and had accumulations of debris in the food product.
Correction: Maintain food products >6'' from the floor and keep products covered to prevent miscellaneous sources of contamination.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the prepped date (6/15/2014) on the ready-to eat (RTE) Graham Cracker Crust (made with butter) in the refrigerator, the food should have been discarded 57 days ago.
Correction: Adhere to the 7 days of shelf life for potentially hazardous foods.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the prepped date (7/25/2014) on the ready-to-eat (RTE) Salted Caramel sauce and Pumpkin Pie Puree in the refrigerator, the food should have been discarded 11 ago.
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.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the hood system over the stove top is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed protective coating severely peeling.
Correction: Remove the protective coating to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The WASH & RINSE temperatures of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125ºF and the actual temperature is 114 for both cycles.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean serving plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located behind the bar/coffee counter 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 small kegs and storage container preventing its use.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the kitchen area is not smooth and easily cleanable. Observed in need of new sealant.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap/hole observed at back door to the bottom right.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed a large collection of retail items not used for kitchen operations in need of proper storage in another location separate from the kitchen area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/11/2014 | Routine | |
Lightbulbs not observed as shielded or shatter resistant. All other violations addressed. Discussed recertification process of Certified Food Manager requirements. Organizational project details discussed.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Delfield Ref and Prep Unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding units necessary to maintain food items at <38F, or incorporate a more organized system. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Pepsi Ref.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/07/2014 | Follow-up | |
Dill Soup, Quiche, and Quiche Casserole were discarded on site. Dishwasher observed in disrepair. Dishwasher is not in use. Dishwasher will be replaced within one week. Observed restroom facilities well stocked and clean. Discussed organizational options for cold holding units observed overstocked. Shielded lightbulbs are currently on back order.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed improper scoop in the instant dry milk storage container. Observed improper storage of scoop in the sugar storage container.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Observed canned goods and dry storage goods <6'' from the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Cooling, Heating, and Holding Capacities
Observation: Delfield Ref and Prep Unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding units necessary to maintain food items at <38F, or incorporate a more organized system. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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: Pepsi Ref.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Observed bleach sanitizer in 3 compartment sink >200 ppm.
Correction: Maintain sanitizer levels between 50-100 ppm.
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02/06/2014 | Routine | |
All previous violations addressed. Observed new prep unit maintaining temperature. New shelves have been ordered for additional organization and storage. Paint for the floors was observed purchased. Facility is very well maintained and clean. Approved for permit.
Spoke with CFM about gaining an additional CFM: Cory Murray ServeSafe expires 4/2014.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen and behind the bar is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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10/11/2013 | Follow-up | |
Prep unit in the kitchen is being replaced. Facility will be purchasing additional shelving to maintain adequate storage. Provided CFM with class schedule, temperature charts, cooling charts, Food Handler's class schedule.
- Hair Restraints - Effectiveness
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Floors, Walls, and Celings - Cleanability
Observation: Floor or floor covering in the kitchen and behind the bar is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and interior/exterior of all equipment units were 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/26/2013 | Routine | |
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