Employee obtained food handler card since last inspection. Other employee that works for relief also has food handler card. Cooling charts were kept for eggs since last inspection. No eggs kept from breakfast today. Daily cold holding charts have not been filled out, but were re-explained to one employee. Temperature charts must be filled out between Nov 24-next inspection, daily. Digital thermometer on-site and operational. As of right now, establishment is still required to employ a CFM for the continental breakfast. No follow-up will be conducted at this time. IFFC scheduled with owners 11/30 @ 9am.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Employ a CFM
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/24/2015 | Follow-up | |
Triple sink still needs repair.
- 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.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Employ a CFM
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Hard boiled eggs 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: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/10/2015 | Routine | |
Manager has signed up two employees for recertification in July 2015. Manager has decided to keep cooling chart to keep track of hard boiled eggs time and temperatures to ensure food safety. Temperature charts for equipment have been placed in binder to be utilized by kitchen staff. W/R/S procedures are posted in Spanish and English at triple sink to assist food employees in proper ware washing procedures. Sink faucet still leaking. Permit was issued to manager on condition of employees passing CFM exam in July.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Information for CFM in Spanish provided.
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06/02/2015 | Follow-up | |
Dishwasher does not get used often. PIC demonstrated good knowledge of how to operate machine. Temp strips provided but establishment must keep some on site at all times for when machine is used. Dishwasher temp log also provided. Inspector would like a follow-up phone call.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Information for CFM in Spanish provided.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Hard boiled eggs cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Discontinue use of this alternate warewashing method. Repair water supply line so that all 3 compartments can be used.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Temperature log sheet provided to PIC. Maintain accurate temperature logs.
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05/13/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cream cheese, butter, and hard boiled eggs cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The employee could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Triple sink faucet has leak.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/18/2014 | Routine | |
All previous violations have been corrected.
No violation noted during this evaluation. | 06/13/2014 | Follow-up | |
Work order is in for fridge
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: QAC sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only 200-400ppm QAC sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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05/27/2014 | Risk Factor | |
No tcs foods to temp at the time of inspection. Staff proved knowledgeable in regards to food safety. 2013 Food Code changes and New Employee Health Form provided to PIC. Establishment is recommended for permit renewal.
No violation noted during this evaluation. | 02/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/13/2013 | Risk Factor | |
Spoke to PIC about having CFM on duty, provided class schedule.
- 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.
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02/12/2013 | Routine | |
- 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: refrigeration
.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cups and/or Single Service were observed stored unprotected at the breakfast bar.
Correction: Store in the original protective package to protect from contamination until used.
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12/09/2010 | Routine | |
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