- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Cream cheese (43 F) and cooked turkey (43 F) were observed improperly cold holding in the three door under counter refrigerator.
Correction: Three door undercounter refrigerator was adjusted and ambient air temperature inside unit was later observed at 36 F.
- 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 in the walk-in refrigerator at improper temperatures using a calibrated food temperature measuring device: Chicken salad (45 F), ranch dressing (47 F, prepared in-house), deli turkey (50 F), cheese (50 F). EHS observed walk-in refrigerator open, and a rack of food removed from the unit to permit removal of foods from walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods were returned to walk-in refrigerator was maintained closed. Ambient air temperature inside unit was later observed at 35 F, and food temperatures were observed at 43 to 43 F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Refrigerated, ready-to-eat, potentially hazardous foods prepared on site and not used or discarded within 24 hours of preparation were not observed to be date marked. Foods included chili, grilled onions, ranch dressing. Other foods were observed properly date marked, including deli salads made on site.
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. EHS provided handout on date marking procedures, and discussed date marking options with CFM. CFM agreed to review date marking with staff, and to verify applicable foods are date marked each day. Foods observed without date marks were marked with their date of preparation.
- 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. Fuel for chafing dishes that contains toxic ingredients was observed stored above take-out food containers. A spray bottle of cleaner was observed hanging above a prep table by kitchen entrance.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Toxics were moved to safe storage locations.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site) (repeated violation)
Observation: A can of residential aerosol pesticide was observed stored in the facility.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticide was removed from facility.
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03/14/2016 | Risk Factor | |
Observed facility clean and organized. CFM is clearly knowledgeable in food safety. The following are suggested Active Managerial Controls to promote and ensure food safety:
* Check date-marked foods in refrigeration units daily. Ensure expired foods are discarded.
* Log temperatures of foods in refrigeration units every two hours.
* Verify concentrations of sanitizers in the three vat sink and dish machine at least twice daily, or whenever new solutions are made.
Several employees were observed drinking from covered containers in the kitchen area (away from food and food contact surfaces). It is suggested that an area be designated for the storage of employee beverages.
Provide the following to the Health Department no later than 4 December 2015:
* Evidence of repair to dish machine
* Updated consumer advisory on menus
* Evidence of repair to four drawer prep top refrigerator.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: All potentially hazardous foods in the four drawer prep top refrigerator were observed cold holding at improper temperatures using a calibrated food temperature measuring device. Foods included: Tomato slices (55 F), cooked onions (56 F), Sauerkraut (60 F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Potentially hazardous foods in the unit were discarded. Do not store potentially hazardous foods in the unit until it is repaired.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Stroganoff, crab soup, house-made deli salads.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Breakfast dishes with eggs and hamburgers cooked to order. Disclosure statement and reminder were provided on menu, but applicable foods were not identified.
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. Mark items that are available cooked-to-order on all menus. Send evidence of updated menus to Health Department no later than 4 December 2015.
- 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: Four drawer prep top refrigerator
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. Send evidence of repair to Health Department no later than 4 December 2015.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the four drawer prep top refrigerator are damaged. The gaskets of several other refrigerators are soiled.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair gaskets, and maintain them clean to increase function and longevity of equipment.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine for sanitizing. Until the machine is adequately repaired, set up the three-compartment sink to manually sanitize food-contact surfaces using a sanitizing solution at the proper concentration. CFM contacted service provider for dishmachine during the inspection. Send evidence of repair to the dishmachine to Health Department no later than 4 December 2015.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep top refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Residential use aerosol pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Aersol pesticides removed from facility.
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11/30/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
Manager stated that parts are being ordered for 3D pizza station refrigerator and 4D sandwich refrigerator. All food is put on ice during lunch time and relocated to the walk-in cooler after it is needed.
No violation noted during this evaluation. | 12/17/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist (EHS) discussed menu changes and consumer advisory. EHS provided employee health and glove use information. Manager will update consumer advisory on all menus. Catering menus have the proper consumer advisory posted on the back of the flyer. EHS discussed with manager to post a non-smoking sign. Manager will have prep coolers that are not holding at proper temperature serviced and EHS will evaluate holding temperatures at time of follow-up inspection.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lettuce and sandwiches
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:tuna salad, rice, roast beef inside of walk-in cooler, grilled chicken inside of 3dr sandwich prep cooler, sausage patties inside of undercounter prep unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: tuna salads, chicken salads, rice and roast inside of walk-in cooler
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: hamburgers and eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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12/11/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
1. Increase lighting at men's rest room hand washing sink to at least 20 foot candles.
2. Increase lighting at women's rest room toilet area to at least 20 foot candles.
3. Seal the space between the walk-in refrigerator and the wall.
4. Complete caulking the three hoods to walls.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/07/2014 | Pre-Opening | |
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