A new wall surface, or written plan of replacement, must be presented prior to the permit renewal in June. The light has been replaced and the equipment is clean. Time is being used as a public health control for the chicken wash and the pies. While the facility does have a CFM, the person in charge can not locate her certificate to post. She must visit the Health Department to obtain a copy. Thank You.
No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
All violations were discussed with the person in charge. The lighting is not adequate in the storage area. The wall at the three compartment sink is in poor condition and is not easily cleanable. A follow-up has been scheduled. Employee health, hand washing, and no bare hand contact with ready to eat food was discussed. Thank You.
- Critical: Person in Charge Present, demonstrates knowledge (corrected on site)
Observation: The Certified Food Manager certificate could not be located during the inspection.
Correction: Obtain and post the CFM certificate.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing or in use utensils improperly stored between usage.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Sweet potato pies and chicken wash cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager is not using the cooking thermometer.
Correction: Utilize the thermometer so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Nonfood Contact Surfaces
Observation: The chicken warmer observed with encrusted grease deposits and other soil accumulations
Correction: Cooking equipment should be free of encrusted grease and soil.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory.
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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03/09/2016 | Routine | |
Note. Sweet potato pies must be cooled in the refrigerator. The emergency response plan was read and singed during the inspection. Employee health, hand washing and no bare hand contact with ready to eat food was also discussed. The Certified Food Manager must post her certificate, and the permit must also be visible to the public. Thank You.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding*
Observation: The macaroni salad, potato salad, and BBQ in the reach in prep unit were all cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust the thermostat in the unit to maintain 41 degrees or below or have the unit evaluated for proper operation before it is used.
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11/18/2015 | Risk Factor | |
During the inspection. proper cooling, employee health, no bare hand contact with ready to eat food and hand washing was discussed. Cleaning as you go was also discussed. Permit issued. Please post the Certified Manager Certification, as well as, the permit, in an area that is visible to the customer. Thank You
- Cooling Methods
Observation: Sweet potato pies allowed to cool on a prep table.
Correction: Pies must be allowed to cool to 41 degrees or below. Discussed placing pies in the walk in, separate from raw meats.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering at the three compartment sink and beyond is no longer smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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05/29/2015 | Routine | |
Service employees handling food safety practices well. Reviewed proper concentrations and testing of sanitizer levels.
No violation noted during this evaluation. | 11/14/2014 | Routine | |
A written statement was provided indicating the time line for the corrections to the wall issues. Discussed the hand sink issue and corrective actions.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
Discussed the following with the CFM: Observations, providing a written time-line to correct the damaged wall and sink issues, date marking policy, posting permit, inspection sign and CFM certificate for public view.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris (i.e. walk-in cooler, warming unit).
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: No hot water was available at the hand sink in the kitchen. The water line was turned off to the sink due to the constant drip and/or stream of water from the faucet when the water line is turned on.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The locker area 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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06/09/2014 | Routine | |
Provided information for the upcoming classes for both the Certified Food Manager's and the Food Handler's.
- Critical: Demonstration of Knowledge* (repeated violation)
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.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
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03/11/2014 | Risk Factor | |
NOTE: The door gaskets for the double stack reach-in cooler have been ordered.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card.
Correction: Obtain a valid food service managers card.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: The double stack reach-in cooler was cold holding at improper temperatures with an ambient air temperature of 48 degrees F. The potato salad inside the unit was at 47 degrees F. The PIC voluntarily, base on time/temperature of TCS foods, relocated the food product to a working unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The hand washing sink in the kitchen was in a state of disrepair. The water would not turn off and the water pressure was low.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities in Good Repair
Observation: The establishment's relatively new roof was leaking water through the ceiling tiles over the food order packing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: The double stack cooler was cold holding at improper temperatures. The ambient air temperature was at 53 degrees F. The potato and macaroni salads were at 50 degrees F. The PIC voluntarily relocated the food product to a working unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the double stack reach-in cooler were damaged.
Correction: Repair or replace the double stack reach-in cooler's door gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The double stack reach-in cooler was observed in a state of disrepair and not maintaining an ambient air temperature of 41 degrees or below.
Correction: Repair the double stack reach-in cooler 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 double stack reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Wall and Ceiling Coverings and Coatings
Observation: The wall covering behind the three compartment sink was peeling and damaged or in a state of disrepair and no longer easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
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10/22/2013 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to obtain a valid certified food managers card.
Correction: Obtain a valid food service managers card.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit was observed in a state of disrepair. The unit was observed with water pooling on the bottom shelf.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the double stack cooler and walk-in cooler were damaged.
Correction: Repair or replace the above mentioned equipment's door gaskets in accordance with the manufacturer's specifications.
- 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: The walk-in cooler's floor.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: The wall behind and underneath the 3-compartment sink was not maintained in good repair. The wall was in a state of disrepair and/or damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/26/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Tyler double stack unit was damaged and detaching from the unit.
Correction: Repair or replace the Tyler double stack unit door gasket in accordance with the manufacturer's specifications.
- 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: Ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Wall or wall covering in the ware washing area and inside the walk-in cooler was not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: The ceiling tiles above the Hobart unit were missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/25/2013 | Routine | |
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