Observed facility clean and organized. CFM very knowledgeable about food safety. Active Managerial Control Award presented today to CFM for the following:
-Facility conducts a daily checklist including Refrigeration Temperature monitoring and Food Temperature checks throughout the day and is recorded on Log Book. EHS observed all temperatures within proper temperatures for previous week. CFM was able to discuss proper corrective actions if noted.
-Refrigeration unit condensers are cleaned by facility weekly to ensure proper functioning and proper cold holding of Refrigeration units. All units observed within proper temperature and food items properly holding.
-Facility has installed a hot well by grill to ensure proper hot holding of grilled vegetables.
-Facility utilizes heat strips in addition to food thermometer checks for all meat items to ensure that proper cooking temperatures have been met. EHS observed heat label used during inspection.
-Multiple timers are set up at cookline area to ensure proper cooking and reheating temperatures are met. Food item temperatures are verified with heat strip and food thermometer.
-Facility uses color coded cooking utensils and dishware to prevent cross contamination. White handled utensils are used for only chicken, blue for vegetables, and red for beef.
Excellent demonstration of Food Safety Practices observed by CFM and food employees. Thank you.
No violation noted during this evaluation. | 11/10/2015 | Routine | |
Observed very good examples of Active Managerial Control in relation to Food Safety Training for Employees, Temperature Monitoring for Hot Holding/Cold Holding/Cooking Food. Thank you.
Examples: CFM conducted Training for New Employee during Inspection, CFM is very knowledgeable about Food Safety. Facility is very clean and organized. CFM installed hot well by grill as alternate solution to hot holding food items on grill to ensure proper holding temperatures.
*NOTE: Please remember that all food utensils must be washed, rinsed, and sanitized at least once every 4 hours.
EHS provided additional handout on Employee Health Policy Chart and Foodborne Illness Guide.
No violation noted during this evaluation. | 05/12/2015 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Grilled Onions (126F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PRODUCT WAS REHEATED.
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12/10/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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) Grilled Onions (98F)
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. PRODUCT WAS REHEATED TO 193F.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
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06/18/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Vegetable slicer, 2) Tomato slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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12/06/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: AO Smith BTH120-100 which uses 120,000 BTU's to produce 141 GPH of 120F water at an 80F rise.
Dishmachine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Meat grinder, 2) Tomato slicer, 3) Blender
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Ceiling tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/13/2013 | Routine | |
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