New employee signed Federal form 1-B during inspection. Owner was instructed that when juice is being bottled for customer order, a warning label must be affixed. No bottled juice observed on-site during time of inspection.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture by back door is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room self closure broken.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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01/21/2016 | Routine | |
Store room has been organized, new prep unit installed and maintaining <41 degrees F. Use of panini machine is allowed without hood system. If owner brings in outside restaurant's food requirements explained must be met. Owner paid for permit renewal on the phone during inspection and is okay to stay open for operation until permit can be printed and delivered.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cut fruit 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.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
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09/30/2015 | Follow-up | |
Organization needed in storage room. CFM was asked to use antibacterial hand soap inside of the all natural, homemade soaps - undetermined if they are antibacterial.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Banana, avocado, and mango cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) cut fruit 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.
- 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.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the bathroom.
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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09/22/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered food in the chest freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Mango pulp cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cut up banana and almond milk cold holding at improper temperatures (44 and 49)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2015 | Follow-up | |
Visibly post food permit,CFM certificate, and sign informing costumers of inspection report availability.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Cut up banana and almond milk cold holding at improper temperatures (44 and 49)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared juices used for juicing in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on juices at the time the original container is opened. If held at 41°F or below the juice 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
Observation: There was no temperature measuring device located in the lowboy/prepunit.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/02/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Cut fruit Cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the lowboy is damaged and preventing unit from keeping food <41F.
Correction: Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
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01/20/2015 | Routine | |
Main cold holding unit is not currently being used - in need of repair or replacement.
PIC expressed interest in bottling and making soups to sell. Inspector is to follow up with PIC with all necessary info.
Food handler card observed for one employee working.
Employee Health Federal Form 1-B provided and signed on site by single employee.
Sign for inspection report availability provided to PIC.
PIC was requested to ensure all secondary containers stay labeled at all times.
Permit was issued.
No violation noted during this evaluation. | 10/30/2014 | Other | |
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