Observed food handler cards, employee health policy, and temperature charts. Discussed with CFM to keep the tops closed on refrigeration units when not in use. No food was observed time and/or temperature abused.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed tongs for the grill stored improperly.
Correction: Same as above.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between. Ice scoop observed with handle down in ice product.
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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw french fries.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the BOH 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 boxes of thawing french fries preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at any of the hand washing stations.
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
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02/01/2016 | Routine | |
Observed employee health policy, temperature charts, and some valid food handler cards. Observed vegetables properly rinsed before processing. Observed Time as Public Health control policy in use. Cold holding food products in the temperature danger zone are monitored with time as a public health control. Facility is well maintained. Great job!
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice scoop handle in contact with the ice product.
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.
- 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: filters for the ice bin and under storage area of the fryer systems.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/20/2015 | Routine | |
All other previous violations addressed. Observed employee health policy, temperature charts, and time as a public health control system.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Slicer
Correction: Clean and sanitize these surfaces for food contact.
- 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: Catch trays for the flat top.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Removal Frequency (corrected on site)
Observation: Refuse containers are stored with waste materials (food related and non food related) overnight in the back of the facility causing an attractant to pests. Observed fungus flies around refuse containers.
Correction: Discontinue the practice of leaving partially filled refuse containers in the facility overnight.
- 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.
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01/05/2015 | Follow-up | |
Permit and CFM certification not observed displayed in public view. Observed food handler cards and some temperature charts. Did not observed correct employee health policy. Provided employee health policy and 2015 food handler class schedule.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw french fries.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Time as a Public Health Control*
Observation: PHF/TCS foods stored on the top of the 3 door prep unit 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cross contamination observed with cooking utensils between raw and RTE meat products (raw chicken and RTE turkey) on the flat top.
Correction: Designate separate utensils for raw products and RTE products to prevent cross contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory by the dishwasher.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All floors and walls (1 foot above the floor) in severe need of cleaning. Also, Nonfood contact surfaces observed in need of severe cleaning.
Correction: Daily cleaning schedule needs to be created for facility for each shift and manager's sign off on for daily completion.
- 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: Observed sanitizer buckets stored on the floor.
Correction: Store sanitizer buckets at least >6'' above the floor and away from equipment or food products.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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12/29/2014 | Routine | |
Approved for permit.
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Grease extraction filters in the hood system are not maintained with a secure tight fit.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
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07/09/2014 | Follow-up | |
Observed employee health policy and food handler cards. Provided time as a public health control. Not approved for permit.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site) (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Thawing
Observation: Improper methods used to thaw french fries.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful 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.
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.
- Ventilation Hood Systems; Filters
Observation: Grease extraction filters in the hood system are not maintained with a secure tight fit.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Sanitizer bucket not observed in food prep/food cooking area.
Correction: Provide sanitizer at proper concentration and expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Cabinetry doors on the drink servicing station is not maintained in good repair.
3 ceiling tiles observed in disrepair/damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/30/2014 | Routine | |
All previous violations addressed. Two managers have signed up for the CFM course provided in February. The maintenance worker was observed repairing the hot water heater to obtain >100F at the handsinks. During the inspection he stated the repairs would take 5-6 hours. Continue to maintain temperature charts and employee files of required documentation. Approved for permit.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the prep area and cookline area were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/13/2014 | Follow-up | |
Lt. Karen Barnes stated hood system needs to be cleaned every 3 months, instead of every 6 months. Provided temperature charts, CFM class, food handler's class schedule, new employee health policy.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available during the first half of the inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- 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. Observed shipment boxes containing french fries <6'' above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the grill utensils were not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the grill utensils to provide a food 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.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed accumulating on the hood system.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Main Sandwich Prep Unit was observed in a state of disrepair and damaged. Equipment observed not maintaining adequate temperatures.
Correction: Repair the cold holding unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air temperature gauge on the walk in freezer is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- 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: all equipment that includes all cold holding units, storage cabinets, and various surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the catch trays on the Vulcan grill unit 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks in the prep area and cookline area were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the prep area 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 cardboard boxes preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing stations in the prep area and the cookline area. Also, replacement paper towels were not available in the facility.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk in freezer. Observed light bulb in need of replacement.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Handsink in the prep is in need of recaulking to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/03/2014 | Routine | |
Provided CFM with temperature charts, CFM class schedule, Food Handler's class schedule. Recommended developing a cleaning schedule in a frequency that maintains a clean and sanitary facility.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Onions were observed 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw precooked chicken strips and precooked deli ham slices.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the refrigeration 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the Pepsi beverage cooler was observed in a state of disrepair and damaged.
Correction: Repair the door gasket on the Pepsi cooler 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 beverage cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice machine was observed with visible accumulations of soil and debris.
Correction: Clean ice machine at a frequency to preclude accumulation of soil residues to prevent contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink near main food line was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory near main food area. Soap dispenser was not operating correctly to dispense available soap.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatories located up front near the main food area or at the back of the facility.
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
- Lighting, Intensity
Observation: Observed 2/4 light bulbs out under the ventilation hood system.
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. Replace damaged lightbulbs with operating lightbulbs.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals were observed not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/15/2013 | Routine | |
Spoke with manager concerning employee food handler cards and manager certification. Manager is signed up for recert class. Reminder to manager for staff to store personal items from any other items. Employees observed handling food properly and maintaining good personal hygiene.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The back handsink is not sealed properly sealed to wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Spray bottles of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/25/2013 | Routine | |
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