The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/21/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM proper handwashing and glove usage. Please remember to wash hands after handling customer money and before putting on single use gloves.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.------ Observed food employees washing hands less then ten seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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:--------American cheese at 58F in the True 3DR prep cooler
Correction: Potentially hazardous foods (PHF) (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 INSIDE COOLER HOLDING BELOW 32F. CHEESE WAS OBSERVED SITTING ON TOP OF A PREP COOLER CONTAINER. EHS DISCUSSED STORING PHF BELOW THE FILL LINE OF CONTAINERS.
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10/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed reheating procedures and glove use policy.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils on the front prep line.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drinking container was relocated and covered at time of inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. White enclosed component inside of ice machine observed with pink and black mold.
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. Clean and sanitize inside and outside of ice machine.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside and outside of all cabinets through out the facility, walls throughout the back kitchen, table located by handsink on the front line, shelving throughout the facility and under all hot holding units in front prep area and back kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean all cabinets, walls, tables, shelving and under hot holding units throughout the facility.
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04/23/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: chicken noodle soup
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:2% milk
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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09/04/2014 | Risk Factor | |
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash follows: trace and bottyles of vineger stored near the hand washing sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. (relocated food and vineger away from near the hand sink)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. A bag of rice and a box consisting of vegetables were observed stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (Rice and vegetables elevated)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:vanilla coffee creamers=63-F,7=67-F
Correction: turkey = 45-F, tuna salad = 45-F, egg salad = 45-F, chicken salad = 45-F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back work area was blocked, preventing access by employees for easy handwashing. The sink was used for storage of small utensils and as a table to hold plastic food wraps.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. The hand sink should be free of any items and make it available for use at all times.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back work area was being used as a table and for storage.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/23/2014 | Routine | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of debris: microwave oven .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided above the upright refrigerator in the dry storage /food prep areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. replaced the burned out ceiling light in the affected areas.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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10/25/2013 | Routine | |
| No violation noted during this evaluation. | 06/04/2013 | Risk Factor | |
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