There were no priority violations observed. During the inspection, proper cooling of TCS food were reviewed. It was suggested the warming units be turned down, as the gaskets were melting and the seals were no longer firm. Employee health, hand washing, and no bare hand contact with ready to eat food was also discussed. Thank You.
No violation noted during this evaluation. | 03/04/2016 | Risk Factor | |
New reach in units have been installed. The walls have also been painted. Grass is growing around the walk in units outside. Please remove, as this could be a harborage area for pests. During the inspection, employee health, hand washing, and no bare hand contact was discussed. The staff are well trained. The emergency response plan was also read and signed during the summer re-certification class. The permit was issued. Thank You.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The melons are cold holding above 41 degrees in the walk in cooler outside. The melons are cut and must maintain 41 or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160, while the actual temperature was 138.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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09/30/2015 | Routine | |
During the inspection, employee health and the 2013 Food Code was discussed. Thank You.
No violation noted during this evaluation. | 03/17/2015 | Routine | |
During the inspection, overstocking was discussed, as well as, employee health, hand washing, and employee health. Permit issued. Thank You
- Equipment - Good Repair and Proper Adjustment
Observation: Two Delfield reach in coolers are holding above 41 degrees. There are no TCS foods stored in them. The dish machine is not operable.
Correction: Repair/replace the equipment 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.
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09/29/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food (i.e. bread, fruit, and other food products) stored in a locations throughout the kitchen and the rear entrance where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Observed containers of food being stored next to the (touching) the hand sink basin and directly under the hand towel dispenser in the kitchen where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Sausage patties were hot holding at improper temperatures. The sausage patties were in the 120-125 degree F range. Employee voluntarily removed the food product to reheat to 165 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: All refrigeration and freezer units were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration and freezer units necessary to maintain food items at refrigerated (41 degrees F or below) or frozen temperatures. 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked by a fan, making it's use difficult or 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 fan preventing easy access or its use.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Ceiling in the kitchen and dish machine areas are not smooth and easily cleanable. Observed the ceiling paint severely peeling in these areas.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was 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.
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03/13/2014 | Routine | |
- Warewash Machines, Temperature Measuring Devices
Observation: The mechanical dish machine's wash temperature gauge was not functioning
Correction: no movement of the gauge was noted.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler and walk-in freezer were overstocked and not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration/freezer units necessary to maintain food items at the acceptable refrigeration/freezer temperature requirement. 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.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Noted paint peeling from the walls/ceiling/pipes in the ware washing area (the mechanical dish machine area).
Correction: Repair or replace the ceiling, wall and pipes to make it smooth and easily cleanable.
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12/12/2013 | Routine | |
Sanitizer concentration = QAT 200 ppm at the three compartment sink. Discussed with the CFM the following: 1. The mechanical dish machine was leaking, however, the CFM had already placed a work order for the unit to be repaired. 2. Discussed the hot holding practices/procedures of the facility.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed aluminum foil melted into the slices of turkey ham. The CFM voluntarily discarded the food product.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Packages of spoiled hamburger buns observed being stored with good product in storage area. The CFM voluntarily discarded the spoiled food product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The CFM voluntarily relocated the chemical containers to a separate area.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/07/2013 | Risk Factor | |
Discussed with the PIC: The overstocking of storage areas.
- Food Storage - Clean and Dry Location
Observation: Food (Bananas) stored on the floor or less than 6" above the floor in the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in cooler # 4 was observed in a state of disrepair. The right side door does not seal properly.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: The inside of the ice machine.
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, and/or other debris: (1) The exterior (top) of the mechanical dish machine. (2) The exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling above the mechanical dish machine and the # 2 reach-in cooler had paint peeling and was not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling in the dry storage area 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.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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05/02/2013 | Routine | |
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