Please remember to keep lids on top of containers in 2 Drawer Ref (under grill) to prevent contamination from food items above.
EHS provided additional Handwashing signs.
Discussed Active Managerial Control practices with CFM. Observed facility clean and organized, thank you.
No violation noted during this evaluation. | 03/24/2016 | Risk Factor | |
Please remember to train food employees on proper Cooking Temperatures for food items including chicken and beef from raw.
Please remember to use smaller containers for Tomato Sauce stored in WIC to properly cold hold.
Please email copies of Consumer Advisory and Pest Control Invoices to Health Department by 10/30/15. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED MULTIPLE FOOD TONGS STORED WITH SURFACES IN CONTACT OF COOKLINE EQUIPMENT (GRILL) THAT IS UNCLEAN.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM PLACED TONGS IN 3VAT TO BE REWASHED AND SANITIZED BEFORE PLACING ON CLEAN COUNTERTOP.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: TIRAMISU (CONTAINING RAW EGG)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE INCLUDE ASTERISK (*) WITH CONSUMER ADVISORY FOR FOOD ITEM CONTAINING RAW EGG.
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10/21/2015 | Routine | |
NOTE: Back Handsink by 3Vat out of order and is scheduled for repair tomorrow due to leak.
Observed very good examples of Active Managerial Control by CFM with Datemarking, Food Handling Monitoring by Employees, and using Time as a Public Health Control. CFM has every food item in each refrigeration unit labeled with stickers of date made and will be used within 2 days maximum. Upon Discussion with CFM, proper glove use and temperature monitoring per equipment and cooking temperatures are monitored by CFM. Observed time log for Pizza and Calzones on front counter with discard time within 2 Hours (Health Department allows 4 Hours maximum time). Thank you.
No violation noted during this evaluation. | 05/11/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Correction: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees.
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. The employee quickly rinsed his hands in the handsink and did not use soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: A large stock pot of tomato sauce cooling for >15 hours in the walk in refrigerator observed at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. NOTE: Employees indicated that the pot of tomato sauce was placed into a ice bath and the sauce was stirred with an ice paddle before the sauce was placed in the walk in refrigerator. Dividing the sauce into smaller continers for cooling was discussed. The thermometer used to monitor cooling temperatures was approximately +4 F out of calibration when tested in ice water. Employees said they would discard the sauce.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Lasagna (44 F) and cooked sausage (44 F) in the two drawer refrigerator under the flat top stove.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Foods were relocated to the walk in refrigerator.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Storage shelves under the counter had exposed absorbant surfaces.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Paint or seal the exposed absorbant surfaces.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature thermometer stored near the cash register was observed to be +4 F out of calibration when tested in ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The two drawer refrigerator under the flat top stove was observed with an internal air temperature of 44 F, and was holding potentially hazardous foods (Lasagna and cooked sausage) at 44 F.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. NOTE: Please have the unit serviced to be able to maintain foods at 41 F or colder. Send evidence of the repair to the EHS within 10 business days. Do not store potentially hazardous foods in the unit until it is serviced.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured to be above 200 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 chlorine solution between 50 and 100 ppm. Verify concentration using the appropriate test kit. NOTE: The solution was diluted to an appropriate concentration.
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12/15/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food prep areas are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown casulking along the three compartment sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/19/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing by foodservice employees in between glove changes while engaged in multiple food handling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Observed marinara cooling (66-88F) overnight in a stockpot in the walkin cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. PRODUCT WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Observed the following prepared, commercially processed foods held longer than 24 hours not labeled: Deli meats, cheeses, lasagna, grilled vegetables.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Slicer, 2) Can opener, 3) Knives in storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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12/10/2013 | Risk Factor | |
This is a risk factor assessment conducted in response to an alleged foodborne illness complaint.
Additional Temperatures: Cooked Sausage (TCRC--43-46F), Grilled Onions (TPC--41F), Ricotta Cheese (TPC--42F)
(CORRECTED DURING INSPECTION) Observed the following mechanical refrigeration is not currently operating as required to cold hold food at a temperature of 41F or less: Turboair Cabinet Reachin Cooler (48F)
4-501.11(A) Good Repair and Adjustment: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1) Walkin cooler, 2) Reachin units
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Marinara sauce cooling overnight in the walkin cooler observed at 61-89°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. PRODUCT WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Lasagna (TCRC--44-46F), Ham (TCRC--45-46F), Cooked Sausage (TCRC--43-46F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
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05/09/2013 | Risk Factor | |
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