Spoke to CFM on site in regards to follow-up inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drains of 3 compartment sink
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.(back door)
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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12/17/2015 | Follow-up | |
Spoke to CFM on site in regards to inspection. Hot water at facility, however, water temperature at two handsinks are to be repaired/adjusted to measure 100 degree F or more. Follow-up inspection required. Follow-up inspection to be conducted on 12-17-15.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drains of 3 compartment sink, under fryers and hood filters
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the front of the kitchen and in the restrooms were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.(back door)
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the dish room 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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12/09/2015 | Routine | |
Spoke to CFM on site in regards to inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (raw chicken stored directly above seafood).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Correction:
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all drains of 3 compartment sink, and under fryers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (back door).
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted under the hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dish room and kitchen 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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07/30/2015 | Routine | |
Spoke to CFM on site in regards to inspection. Recommend renewal of Health Dept. Permit. Permit will be issued when payment has been received/processed.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor in the back storage area.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 2 door freezer, under 3 compartment sink, behind fryers, and Carawell unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (back door).
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the front handsink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/04/2015 | Routine | |
Spoke to CFM on site in regards to inspection.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Thawing
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/14/2014 | Routine | |
Spoke to CFM on site in regards to follow-up inspection. No violations present. Recommend renewal of Health Dept. Permit. Permit issued.
No violation noted during this evaluation. | 07/03/2014 | Follow-up | |
Spoke to CFM on site in regards to inspection. Informed CFM that there is no longer an expiration date grace period on CFM Certificates. Not recommended for renewal of Health Dept. Permit. Folllow-up inspection scheduled for 7-3-14. Permit must be received/processed before being issued.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 2 door freezer (ice build-up), behind fryers (grease build-up) , under 3 compartment sink (grease build up and standing water), each drain of 3 compartment sink (dirt/debris).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean, single service forks were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Covering Receptacles
Observation: Outside refuse container was uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the kitchen 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/26/2014 | Routine | |
Spoke to CFM on site in regards to inspection. Discussed changes to Federal FDA Food Code. Left copy of new Federal Form 1B on site.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under the 3 compartment sink, basins of drain of each air-gapped sink at the 3 compartment sink, behind the fryers (grease build up on the floor), 2 door freezer (ice build up and debris).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single-service utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/26/2014 | Routine | |
Spoke to CFM on site in regards to inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in fridge.
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.
- 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: three drains of 3 compartment sink (build up and dirt and debris).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment (back door) is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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10/29/2013 | Routine | |
Spoke to CFM on site in regards to inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor in the dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the front of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/11/2013 | Routine | |
Conducted follow-up inspection. All previous violations from 4-25-13 inspection have been corrected. Left temperature logs, Federal Form 1B and FHC Schedule on site. Recommend renewal of Health Dept. Permit. Letter of Authorization issued.
No violation noted during this evaluation. | 05/02/2013 | Follow-up | |
Kitchen floor dirty and in poor repair
No violation noted during this evaluation. | 04/25/2013 | Routine | |
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