Food products were not observed time and/or temperature abused. Observed food handler cards, employee health policy, and temperature charts. Facility is well maintained and clean. Approved for permit!
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: A food service employee was observed eating on the cookline where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: fry cutter
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Main entrance is observed in need of a new door sweep.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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02/08/2016 | Routine | |
Observed repairs made to roof with ventilation shield equipment installation. True Reach In Refrigerator doors observed repaired and a tight secure fit. Observed new knife rack installed. All previous violations addressed. Approved for permit.
No violation noted during this evaluation. | 11/30/2015 | Follow-up | |
CFM stated the knife rack replacement was currently on order. Observed all valid food handler cards. Reiterated the importance to CFM of maintaining temperature charts multiple times, every day. All food products observed during inspection were not time and/or temperature abused.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Observed rust on the magnetic knife rack.
Correction: Replace rusted knife rack.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: True Reach In refrigerator door is not observed with a complete seal of the unit. Large gap observed on the upper left hand side. Current state of the door in disrepair is allowing hot air inside the unit.
Grill cover needed for the beer cooler.
Correction: Repair the refrigerator and replace the grill cover on beer 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 door or grill cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the walk in refrigerator is observed with leak located by the right back side of the light fixture and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/18/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Maintain temperature charts on a daily basis. Plans still need to be submitted for the walk in refrigerator construction. Frosted beer glass cooler in need of cleaning. Discussed with CFM sanitizer buckets may not be stored on the floor, near food, equipment or single use items. Maintenance personnel arrived on site during inspection. All food products that were found time and/or temperature abused were voluntarily discarded. Pest control personnel also arrived on site to discard rodent.
- Critical: Demonstration of Knowledge*
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination in the walk in refrigerator. Several food products in several cold holding refrigeration units were observed uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Food products found in the prep unit were observed cold holding at improper temperatures
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in several of the refrigeration units were 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.
- Critical: Adulterated - Discarding Unsafe; Adulterated; or Contaminated Food* (corrected on site)
Observation: Raw hamburger patties observed in the true reach in refrigerator (BOH) were measured at >41'F. Food was requested to be discarded. Employee was later observed cooking the same raw hamburger patties from the reach in refrigerator on the flat top grill.
Correction: Discard or render the food unusable.
- Food Contact Surfaces; Cleanability*
Observation: Observed rust on the magnetic knife rack.
Correction: Replace rusted knife rack.
- Food Contact Surfaces; Cleanability*
Observation: The nonfood contact surface of the freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to duct tape observed on the top inside of the unit.
Correction: Repair or replace the shelves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Door on the true reach in refrigerator (BOH) is observed in a state of disrepair and damaged. Regrigerator door is not keeping secure to door gasket to not allow hot air inside. Grill cover needed for the beer cooler.
Correction: Repair the refrigerator door and grill cover on beer 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Shelving units in both reach in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed front door in need of a door sweep.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair
Observation: Ceiling in the walk in refrigerator is observed with leak located by the right back side of the light fixture and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (corrected on site)
Observation: Trapped mouse was found in the control device located in the mop sink closet/dry storage.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned in the restrooms. Observed a slight odor.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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11/05/2015 | Routine | |
True Reach In Refrigerator may be used for food storage.
- 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination in the walk in refrigerator. Several food products in several cold holding refrigeration units were observed uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in several of the refrigeration units were 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.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The nonfood contact surface of the freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to duct tape observed on the top inside of the unit.
Correction: Repair or replace the shelves to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Observed rust on the magnetic knife rack.
Correction: Replace rusted knife rack.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill cover needed for the beer cooler.
Correction: Repair the grill cover on beer 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelving units in both reach in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed front door in need of a door sweep.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the walk in refrigerator is observed with leak located by the right back side of the light fixture and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (repeated violation)
Observation: Intake and exhaust air ducts are not being cleaned in the restrooms. Observed a slight odor.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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11/05/2015 | Follow-up | |
All other previous violations addressed. Approved for permit!
- Ventilation Hood Systems; Filters (repeated violation)
Observation: Filters for the hood system observed not a tight fit or secure.
Correction: Maintain a tight and secure fit of ventilation filters to ensure proper operation of equipment.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall of the cook line are noted in need of cleaning. Observed severe grease and debris accumulations.
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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02/23/2015 | Follow-up | |
Observed well maintained restrooms. Observed employee health policy, temperature charts, and food handler cards. Back corridor is observed transformed into a walk in refrigerator.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) onions with their bare hands for hotdog toppings.
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* (corrected on site)
Observation: BBQ Pork, turkey, and roast beef were observed cold holding at improper temperatures due to inadequate storage techniques. Food was observed packed too tightly in storage containers to allow adequate air flow. BBQ Pork was discarded due to time exceedence.
Correction: Store foods in a manner that allow proper air flow through product..
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Ventilation Hood Systems; Filters
Observation: Filters for the hood system observed not a tight fit or secure.
Correction: Maintain a tight and secure fit of ventilation filters to ensure proper operation of equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit observed with duct tape inside to hold the back metal compartment together.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Remove the duct tape and replace damaged compartment.
- Physical Facilities in Good Repair (repeated violation)
Observation: Storage closet (with mop sink) observed with ceiling opening exposing attic space.
Correction: Exposed area is in need of a physical barrier (ie. door) to prevent the entry of insects, pests, and other rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall of the cook line are noted in need of cleaning. Observed severe grease and debris accumulations.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer were observed stored on the floor..
Correction: Containers of sanitizer must be stored >6'' above the floor and separate from food, utensils, and equipment.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Sanitizer levels of QAC were observed too hight.
Correction: Utilize only QAC concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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02/03/2015 | Routine | |
Stopper for the prep unit will be installed during the maintenance specialist's next facility visit. The ceiling will be repaired during the same visit. Maintenance specialists arrived on site during inspection. Observed leaking ceiling in the back room to the left of the light fixture and in 2 locations to the right of the light fixture. Observed employee health policy. Approved for permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the back room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/12/2014 | Follow-up | |
Delfield unit is used to thaw frozen food product only. Preventive maintenance specialist is going to install stopper on the wall to prevent the prep unit from being pushed back too far to prevent air flow circulation into the unit from outside vent. Coils were cleaned on the refrigerator in the back room. Coils were cleaned on the reach in refrigerator at the cook line. No PHF/TCS food allowed in the Delfiled until repaired. Observed food handler cards and food temperature charts. Provided employee healthy policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed uncovered cut potato slices below a prep/cutting board area that was observed contaminated with various debris and potential sanitizer chemical during cleaning.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Maintain protected covering at all times for the storage container for sliced potatoes.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. Also, ensure to label food products that have been thawed out from the frozen state.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The Delfield drawers under the cookline, main prep unit, reach in refrigerator in the back room, reach in refrigerator on the cookline, and the faucet for the 3 compartment sink were observed in a state of disrepair and damaged.
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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer and the filters on the ventilation hood system had severe accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket and the 3 compartment sink.
Correction: Provide QAC Sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glassware behind the bar area were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling in the back room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/05/2014 | Routine | |
All previous violations addressed. The door gasket for the upright refrigerator on the cookline has been ordered. Employees are no longer permitted to bring in items from personal residence. Continue to maintain required dates, labels, and temperature charts for cold holding units and cooling procedures. Approved for permit. CFM exhibits great managerial control over facility, employees, and food operations.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the upright refrigerator beside the cookline is observed damaged.
Correction: Repair or replace the upright refrigerator's door gasket in accordance with the manufacturer's specifications.
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01/10/2014 | Follow-up | |
Handwashing sign needs to be secured and fastened to the wall. Provided CFM class schedule, food handler's class schedule, new employee health policy, temperature charts, and time as public health control form.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were observed 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: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hand contact was observed with lettuce and cooked fryer items.
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.
- Food Storage; Prohibited Areas
Observation: Food stored under other sources of contamination. Observed employee food products located with business food items.
Correction: Relocate food storage to an approved area until the potential source of contamination is eliminated or removed.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab cakes in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. Date observed prepared is 12/20/2013.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 (repeated violation)
Observation: Foods not properly labelled in the upright refrigerator near the cookline.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of several utensils were observed not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Food Contact Surfaces; Cleanability*
Observation: Observed a shoestring-like material used as a handle on cooking lid for grill.
Correction: Replace the cooking lid and follow the above corrective action.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the upright refrigerator beside the cookline is observed damaged.
Correction: Repair or replace the upright refrigerator's door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The bar upright refrigerator, the prep unit, and the cookline refrigerator was observed in a state of disrepair. Doors are not a tight secure fit and are not closing properly. Also, the upright refrigerator near the cookline was missing the low grille cover due to damage and is in need of repair.
Correction: Repair the 2 upright refrigerator units 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 refrigerators, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer and potato cutter.
Correction: Clean and sanitize these surfaces for food contact.
- 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: upright refrigerator near the cookline.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glassware behind the bar area were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the prep area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bottle of chemical and spray nozzle preventing its use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: 2 ceiling tiles in the back room area are not maintained in good repair. Observed warped and allowing cold air from the outside to enter into the facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Observed ventilation hood system with severe grease accumulations on filters.
Correction: Increase the frequency in which the filters are scheduled for regular cleaning.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of WD-40 are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of WD-40 must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/27/2013 | Routine | |
Refrigerator repairmen working on back produce fridge. They already adjusted True reach-in fridge and its holding temperature properly. Household microwave still in kitchen but PIC informed me that they are just using the alternate commercial microwave. Going to replace with commercial soon. Recommended for permit renewal. Permit issued.
- Equipment and Utensils - Durability (repeated violation)
Observation: The microwave is not designed and constructed to be commercially used.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall panels in back storage area is not maintained in good repair.
Correction: Recaulk wall panels to properly seal and prevent contamination. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/15/2013 | Follow-up | |
Replace bulb in BevAir fridge. They are properly maintaining temp logs, proper employee health and excellent refrigerator organization.
- Food Storage - Clean and Dry Location
Observation: Buckets stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) in house dressings and crab dip in the refrigeration unit is not properly dated for disposition. Proper date marking noted on chicken salad.
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.
- Food Labels
Observation: Foods not properly labelled, dry goods and portioned foods in bags.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment and Utensils - Durability
Observation: The microwave is not designed and constructed to be commercially used.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device observed in the under grill fridge and white chest freezer.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no bleach test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. They have quat test kit for kitchen. Need bleach for bar triple sink.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood filters not reinstalled properly after cleaning.
Correction: Replace hood filters so there are no gaps that could allow grease into hood exhaust.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The prep unit and produce fridge have ambient air temps at 40 degrees. Needs to be holding between 36-38 degrees.
Correction: Clean all gaskets and lowering settings on refrigerated units to obtain a lower ambient air temp.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the True double door fridge is damaged.
Correction: Repair or replace the true fridge door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Fan cover is missing on reach-in freezer.
Correction: Replace fan cover in reach-in freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Surfaces of the potato cutter was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of potato cutter at any time when contamination may have occurred, or at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the (floor drain behind bar, all sides and back of fryer, double burners, under grill/up againist wall, fins & filters of True fridge, floor under True fridge, underneath shelves, shelves in dry storage) had accumulations of grime and debris. Defrost deep freezer and clean gaskets to help ensure proper seal.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service souffle cups were observed stored unprotected at the cook line.
Correction: Store souffle cups and/or Single Service in the original protective package to protect from contamination until used or with food contact surface face down.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories 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.
- Physical Facilities in Good Repair
Observation: Wall panels in back storage area is not maintained in good repair.
Correction: Recaulk wall panels to properly seal and prevent contamination. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kelly's Tavern, 1408 Colley Ave., Norfolk, VA 23517 »