Observed food handler cards, employee health policy, and food temperature charts. Facility is well maintained and clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Sanitizer was not available in food operation areas.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean equipment observed stored unprotected to the left of the handwashing station.
Correction: Store clean equipment and/or Single Service in the original protective package to protect from contamination until used.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handwashing station 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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12/16/2015 | Routine | |
No other violations observed during the time of inspection. Observed food handler cards, temperature charts, and employee health policy.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice scoop handle in ice product.
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.
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04/07/2015 | Routine | |
Observed temperature charts for Victory Ref. All PHFs in unit were placed in unit at 6 AM. All PHFs will be consumed before 12 PM or discarded. CFM will monitor unit temperature and place a work order for the malfunctioning temperature reading technology install on the right hand side.
- Equipment - Good Repair and Proper Adjustment
Observation: Victory Refrigerator was observed in a state of disrepair and damaged.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Serving pitcher and scoop were found stored directly beside the handsink.
Correction: Store the equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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09/15/2014 | Routine | |
Observed temperature charts, new employee health policy, and food handler cards. Facility is well maintained and clean. Post certifications in public view. Approved for permit renewal in May.
- Food Storage; Prohibited Areas (corrected on site)
Observation: Observed employee personal lotion stored with equipment and food operational areas.
Correction: Maintain appropriate area for employee personal items.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed yogurt in the refrigeration unit was 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.
- Food Labels (corrected on site)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the toaster had accumulations of grime and debris. Observed in need of cleaning daily for continued use.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single use cups were found stored <6" off the floor..;Store single use cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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03/27/2014 | Routine | |
No violations. Observed employee health policy and food handler cards. Observed excellent temperature record keeping (Isensix). Approved for Permit.
No violation noted during this evaluation. | 09/09/2013 | Routine | |
Creamers on the bar must be time or temperature controlled.
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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