Observed good sanitation and food temperature control. Recommend using logs to monitor food processes.
No violation noted during this evaluation. | 07/29/2015 | Routine | |
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap for the drain line of the prep sink has not been provided.
Correction: Provided an air gap for the drain line of the prep sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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07/22/2014 | Pre-Opening | |
The purpose of this visit was to conduct a complaint investigation on conjunction with a routine inspection. Complainant allegedly saw cross-contamination of knives and food (raw chicken and grilled cheese). CFM was not aware of the complaint and no other complaints were known to facility. CFM stated that there are separate designated areas for food preparation for meat and salad/general food. Separate knives are also in use to make sure cross- contamination does not occur. EHS was able to observe food preparation. Proper handwashing and glove usage was observed. EHS did not see any cross contamination occur. Based on discussion and today's observation, complaint is not confirmed.
No violation noted during this evaluation. | 07/14/2014 | Complaint | |
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH AND QUATERNARY AMMONIA test kit. EHS gave strips
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: At the time of the inspection, it was observed that a change of LOCATION has taken place at the food establishment. The current operator does not have a valid permit to operate.
Correction: Within 48 hours, the following must be done to ensure continued operation of the establishment: 1) submit an Application for Permit to Operate a Food Service Establishment and a copy of a current business license to the Health Department
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution in sanitizer bucket was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quat solution at 150-400ppm. Verify concentration using the appropriate test kit. CFM recreated solution to 300ppm
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07/14/2014 | Routine | |
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Kenmore 1dr freezer 33F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. FREEZER WAS NOT OPERATING CORRECTLY BEFORE INSPECTION AND REPAIRS WILL BE MADE AND FOOD INSIDE EQUIPMENT WAS ALREADY DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore 1dr cooler and Kenmore 1dr freezer
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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06/20/2013 | Routine | |
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