The purpose of today's visit was to conduct a risk factor assessment inspection. Please repair or adjust the True 2DR Display Cooler left within 48 hours and fax or email the third party service report to the EHS. Once the unit is fixed, please maintain the equipment monitoring log (provided) for seven calendar days from opening to closing every 2-3 hours and then fax or email to the EHS. Please implement active managerial control practices to maintain the True 2DR Display Cooler left and all coolers at 41F or below by monitoring the equipment and food temperatures. EHS provided and discussed with the CFM/Owner the equipment monitoring log, food temperature log and cooling log, sign and methods. Thank you for updating all menus with a complete consumer advisory disclosure and reminder statement.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-----cooked chili at 43F along outside and 46F in the center after cooling over 12 hours in the True 2DR upright cooler in the back.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 2DR Display Cooler left were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------------american cheese at 49F, white american cheese at 49F, provolone cheese at 49F, sliced tomatoes at 49F, sliced roast beef at 49F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO FREEZER TO RAPIDLY CHILL. ALL ITEMS OBSERVED AT 41F OR BELOW AT END OF INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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11/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided CFM with and discussed the following handouts: sample menu with complete consumer advisory disclosure and reminder statement, consumer advisory info sheet, Food for Thought newsletter Titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log. EHS also discussed with CFM and food employees proper glove usage and Quat sanitizer water temperature. Please email or fax a third party service report for the True 2DR display cooler no later than Friday, May 8, 2015. Please continue to not store potentially hazardous foods in this unit until is repaired and holding well below 41F. Please email a picture of all updated menus with a complete consumer advisory and disclosure statement by June 5, 2015. Full service restaurant portion of Clifton Store operates under then name "The Main Street Pub".
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------observed in-use scoops stored in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) French onion soup at 63F,
2) Chili at 108F,
3) Chicken soup at 111F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ALL OBSERVED REHEATED ABOVE 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 2DR Display Cooler (left) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) American cheese at 48F,
2) Sliced ham at 47F,
3) Sliced corned beef at 48F,
4) Sliced Turkey at 49F,
5) Sliced tomatoes at 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menus without proper disclosure:
1) Two eggs with Pub Morning Meal without asterik on dine-in breakfast menu,
2) All speciaty burgers without disclosure or reminder statements
3) Burger Creations and Filet Mignon without disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------------True 2DR Display Cooler (left) observed at 48F at beginning of inspection and at 45F at end of inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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05/05/2015 | Routine | |
| No violation noted during this evaluation. | 10/01/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop was observed stored directly on the top of the ice machine.
Correction: During pauses in ice dispensing, the ice scoop shall be stored on the ice with the handle up, in an scoop dispenser, or on a cleaned and sanitize container to protect the scoop and ice from contamination.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizing compartment at the 3-vat sink, and in the wet wiping solutions with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm-400ppm based on the manufacturer's use directions and using the appropriate test kit. (manually added QAC in solution to 200 ppm)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and interior bottom space of the glass refrigerator at the bar, were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment shall be cleaned at any time when contamination may have occurred. Frequently clean the interior of the glass ware refrigerator to prevent accumulation of debris. Clean the can open blade often or at least once every 4 hours.(Can opener blade and glass refrigerator were cleaned during the inspection)
- Physical Facilities Good Repair
Observation: Observed that the floor along the cookline is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. repair or replace the damaged floor tiles.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools such as brooms, brushes, dust pans,miop bucket, etc in a manner that prevents contamination of food and food-contact surfaces. keep these away from food supplies and food contact equipment and utensils to prevent contamination.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment on the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under and behind the cooking equipment including the convectional oven frequently top prevent debris accumulation attracting pests..
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05/22/2014 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Some refrigerated, ready-to-eat, potentially hazardous food that are prepared on site are not used or discarded within 24 hours of preparation and were not observed to be date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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10/29/2013 | Risk Factor | |
| No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat zand vegetables food in the refrigeration and freezer units.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roastbeef=50-F, sliced tomatoes=47-F,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (relocated
- 3-Compartment Warewashing Sink Compartment Sizing
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of cleaning chemical solution were noted to be without labels.
Correction: Label all working containers and spray bottles of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles containing cleaning chemicals were observed stored on prep table and food storage station.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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05/31/2013 | Routine | |
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