Observed employee health policy. Floor is observed repaired and in good condition. All other violations addressed. Approved for permit!
No violation noted during this evaluation. | 10/29/2015 | Follow-up | |
Observed food handler cards and temperature charts. Did not observe employee health policy. Hummus and egg wash products were voluntarily discarded. Discussed with CFM not to store PHF/TCS foods in the Danby unit until able to maintain proper cold holding temperatures. Not approved for permit.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the expiration date on the prepared ready-to-eat (RTE) Egg Wash (10/21/2015) in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The mini Danby unit was observed in a state of disrepair and damaged. Unit is not observed cold holding at proper temperatures.
Correction: Repair 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Observed <50 ppm in the sanitizer basin.
Correction: Provide Bleach at proper concentration of approximately 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Observed floor behind the counter with severe cracking and chipping. The floor is no longer observed as smooth, durable, or easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed sanitizer levels in bucket >200 ppm. Levels are too strong.
Correction: Utilize only Bleach that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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10/22/2015 | Routine | |
Restrooms observed well maintained and stocked. Observed food handler cards. Did not observe employee health policy or temperature charts. Discussed the need for improvement in organizational system for required paperwork.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the ""prepped on"" date on the ready-to-eat (RTE) Salsa (12/25/2014) in the refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The Danby mini refrigerator was observed in a state of disrepair and damaged. Unit observed not maintaining proper cold holding temperatures.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/05/2015 | Routine | |
All previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 11/19/2014 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Floors will be remodeled soon in the facility. Not approved for permit renewal.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date (10/27/2014) on the prepared ready-to-eat (RTE) Chicken Salad in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by 7 days of the "prepped on" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
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: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility 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 equipment preventing its use.
- Floors, Walls, and Celings - Cleanability
Observation: Ceiling in the back room is not smooth and easily cleanable. Observed severely chipping paint.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only bleach concentration levels that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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11/06/2014 | Routine | |
All previous violations addressed. Great job! Excellent facility!
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
Kenmore Refrigerator #2 is currently not in use and has been sold. It will be removed in the near future. All PHF/TCS foods in the Bev Air Prep Unit, True Prep Unit, and Kenmore Refrigerator #1 were voluntarily discarded. Do not store PHF/TCS foods in units until repaired. Observed food handler cards and temperature charts. Did not observed employee health policy.
- Employee Health
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.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between use in the Chai and Coffee powder products.
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.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed various Smootie mixtures, Soy Milk, and apple pie in the refrigeration units were not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food. Observed unpastuerized Lemonade and Limeade for purchase without proper consumer advisory.
Correction: 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.
- Temperature Measuring Devices
Observation: Observed metal stem thermometers in use (calibration).
Correction: Obtain digital thermometer for use in kitchen area. Metal stem thermometers are prohibited.
- Equipment - Good Repair and Proper Adjustment
Observation: The Bev Air Prep Unit, True Prep Unit, and the Kenmore Refrigerator #1 were observed in a state of disrepair and damaged.
Correction: Repair the cold holding units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the Bev Air Prep Unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Kenmore Refrigerator #1 had accumulations of grime and debris on the inside.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located behind the counter 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 strainer and coffee filters preventing its use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory behind the counter.
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.
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08/06/2014 | Routine | |
Observed food handler cards and restroom facilities. Provided new employee health policy. Facility is well maintained and clean. Maintain food temperature charts.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored in between use. Observed scoop handles in the following food products: sugar free vanilla powder and coffee powder
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.
- Food Contact Surfaces; Cleanability*
Observation: Observed paint brush with a metal band used to maintain clean equipment.
Correction: Replace the metal banded paint brush with a food grade approved brush.
- 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.
- 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: Whirlpool freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located behind the counter 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 plastic milk cartons preventing its use.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed severe paint chipping on the ceiling in the back room.
Correction: Refinish or replace the indoor celing at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/10/2014 | Routine | |
New owner/manager states 2 employees recently attended the CFM training course. Provided Food Handler's Card schedule, temperature charts, Employee Health Policy, and a new application for permit renewal. Restrooms were observed in good repair and clean. Entire facility is very well maintained and clean. EHS will investigate the noncommercial grade equipment for customers, as well as the washcloths in the cooler. Approved for Permit. Authorized to operate.
- Critical: Ice*
Observation: Ice machine observed with mold and soil debris.
Correction: Maintain a regular cleaning schedule for the ice machine to prevent build up.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed door gaskets in need of cleaning.
Correction: Clean the door gaskets to remove soiled debris.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Refrigeration unit in the back room was observed in need of cleaning and sanitizing.
Correction: Clean and sanitize the refrigeration unit to remove soiled debris.
- Light Bulbs Protective Shielding
Observation: Light bulbs at the front counter not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulbs with a coated or shatter-resistent bulb.
- Physical Facilities in Good Repair
Observation: Ceiling in the back room is not maintained in good repair. Chipping paint prevents the surface from being smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2013 | Routine | |
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