Still need Certified manager.
- Critical: Food Protection Manager Certification (repeated violation)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
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01/25/2016 | Follow-up | |
No Certified manager, most employees do not have food handlers cards. Permit not posted, no smoking signs not posted. Need thermometers in coolers. Perishable items not date labeled. I spoke on temperature monitoring daily with logs kept.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Many food service employees were 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: Food Protection Manager Certification (repeated violation)
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature Measuring Devices; Food
Observation: The food temperature measuring device (degrees F) located in the @EQUIPMENT@ is not available.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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01/06/2016 | Routine | |
Employees are turning over rapidly. Spoke to new management, to make sure everyone has food handlers cards. Spoke on requirements to meet regulations.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
No food handlers cards or Certified Manager Certificate produced. No health policy awareness. Bare hand contact with ready to eat food. Follow up required.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: All employees were 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: Food Protection Manager Certification
Observation: There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
- Critical: Management, food employee/conditional employee; knowledge, responsibilities, and reporting
Observation: Management, food employees or conditional employees were not aware or informed of their responsibilities in reporting symptoms or diagnosis of diseases transmissable through food.
Correction: Management must be aware and inform all employees of their reponsibility in reporting symptoms or diagnosis of diseases transmissable through food.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: FOODs Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/17/2015 | Routine | |
New facility, clean and ready to open. Spoke on additional lighting in prep areas, labeling chemical bottles, food handlers cards for all employees. Permit Issued.
No violation noted during this evaluation. | 03/02/2015 | Routine | |
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